If you’ve ever had shawarma, this may taste familiar to you. Instead of meat, this dish relies on cauliflower and chickpeas. The spice combination makes every bite exciting. Stuff the filling into a pita with a dollop of yogurt and some juicy tomatoes and enjoy!
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 2 tablespoons fresh lemon juice
- Red pepper flakes, to taste
- 4 cups cauliflower, cut into large florets
- 1 large red onion, slivered
- 1 15-ounce cooked chickpeas, drained
- 2 tablespoons fresh parsley, chopped
- 6 pitas
- 1 large tomato, chopped
- 1 cup plain Greek yogurt
Preparation
- Preheat the oven to 400 F. In a cup, combine the olive oil, garlic, salt, pepper, cumin, paprika, turmeric and lemon juice. Stir to mix and add a pinch or two of red pepper flakes if you like a little heat.
- Spread the cauliflower, onion and chickpeas on a sheet pan and drizzle with the spice mixture. Toss to coat.
- Roast for 25 minutes, until the cauliflower is tender and the chickpeas are slightly crisped.
- Sprinkle with parsley. Serve in a large bowl to stuff into warm pitas and top with tomatoes and yogurt.
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