Cauliflower Shwarma

This is a wonderful versatile recipe. You can add or change the vegetables (sweet potatoes are an amazing addition). You can use these ingredients to make a pita, or add over a bowl of quinoa, or on top of bowl of lettuce.

For the roasted veggies:
1 large head of cauliflower, cut into smaller florets
1 can garbanzo beans drained and rinsed
3 Tablespoons olive oil
juice from 1 lemon
1 tablespoon honey
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon red pepper flakes
1/8 teaspoon ground ginger
2 cloves garlic minced
salt and pepper to taste

Preheat the oven to 375º.In a bowl whisk together the olive oil through garlic. Add the cauliflower and garbanzo beans, toss to coat in sauce. Spread evenly on a cookie sheet, sprinkle with salt and pepper. Bake for 30 minutes, tossing 1/2 way so it doesn’t stick and cooks evenly.

Yogurt dressing:
1/2 cup plain greek yogurt
2 Tablespoons chopped fresh dill (1-2 teaspoons dried)
1 clove garlic minced
1/4 cup chopped fresh cilantro (or italian parsley)

In a bowl combine all ingredients and set aside.

Tahini sauce:
3 tablespoons tahini paste
juice from 1/2 lemon
salt and pepper to taste
hot water if needed

In a small bowl combine tahini and lemon juice. Add hot water slowly to thin out to desired consistency (not too thick, but not liquid). Add salt and pepper to taste.

To assemble:

Spread 1-2 spoonfuls of yogurt dressing on a pita. Add sliced dill pickles to taste. Add a few leaves of your favorite green or salad mix. Add Shwarma roasted cauliflower and garbanzo beans. Drizzle tahini sauce over the top. ENJOY!