Servings:
Ingredients
- 1 lb cauliflower small florets
- 1 can chickpeas drained rinsed, & dried
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp coriander
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp black pepper
- 1/8 tsp cayenne
- 1/4 cup olive oil
- fresh lemon juice of 1/2 a lemon
Tzatziki Sauce
- 1 cup non dairy plain yogurt
- fresh lemon juice of 1/2 a lemon
- 2 cloves garlic minced
- 1 tbl fresh dill sub dried dill weed to taste
- 1 mini cucumber grated with water squeezed out using kitchen towel
- salt to taste
- black pepper to taste
Instructions
- In a medium bowl combine chickpeas & cauliflower.
- In a small bowl combine spices, oil, and lemon mix well.
- Pour mix over veggies till everything is coated.
- On a parchment lined large baking sheet, roast chickpeas & cauliflower at 425 F for 25-30 Rotating and flipping half way through.
- Meanwhile, make tzatziki sauce, combine all ingredients, mix well.
- Wrap up in your favorite wrap style bread (I used pita) drizzle with tzatziki sauce. I also added pickled red onions, cucumbers, pickles, and some parsley.
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