Cauliflower Shawarma Wraps
These cauliflower shawarma wraps combine smoky oven-roasted cauliflower, crisp vegetables, and two cooling yogurt sauces in warm flatbread. A satisfying vegetarian main dish ready in 50 minutes.
Ingredients
For the Cauliflower
- 1 large cauliflower
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon chipotle paste
- 1 teaspoon tomato paste
- 1 teaspoon garlic paste
- 2 tablespoon yogurt
- 2 tablespoon extra virgin olive oil
For the Mint Yogurt Sauce
- 1 bunch of coriander
- 1 bunch of mint
- 4 tablespoon yogurt
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ teaspoon lemon juice
For the Yogurt Sauce
- 4 tablespoon yogurt
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ teaspoon lemon juice
For Serving
- Flatbread
- Lettuce
- Tomato sliced
- Red onion thinly sliced
- Parsley chopped
Instructions
- Cut 1 large cauliflower into florets.
- In a large bowl, combine ½ tsp ground black pepper, 1 tsp salt, 1 tsp dried oregano, 1 tsp paprika, 1 tsp chipotle paste, 1 tsp tomato paste, 1 tsp garlic paste, 2 tbsp yogurt, and 2 tbsp extra virgin olive oil.
- Add the cauliflower florets and toss until evenly coated. Let the cauliflower marinate for 10 minutes.
- Arrange the cauliflower in a single layer on the prepared sheet pan. Roast for 15 minutes, turn the florets, and roast for another 15 minutes, until tender and lightly charred in places.
- To make the mint yogurt sauce, combine 1 bunch of coriander, 1 bunch of mint, 4 tbsp yogurt, ¼ tsp ground black pepper, ¼ tsp salt, and ½ tsp lemon juice in a blender. Blend until smooth.
- To make the second yogurt sauce, whisk together 4 tbsp yogurt, ¼ tsp ground black pepper, ¼ tsp salt, and ½ tsp lemon juice until smooth.
- Warm the flatbreads in a dry skillet until soft and pliable.
- Spread the plain yogurt sauce over each flatbread. Add lettuce, sliced tomato, red onion, and the roasted cauliflower shawarma. Drizzle with the mint yogurt sauce, sprinkle with parsley, and wrap to serve.
Notes
Cut Evenly: I keep the cauliflower florets roughly the same size so they roast at a similar rate.
Leave Space on the Pan: Arrange the florets in one layer without crowding them. This allows the edges to brown instead of steaming.
Go Light on the Sauces: I use a light drizzle of each sauce so the flatbread does not become soggy or overpower the roasted cauliflower.
Warm the Flatbread: Heating it briefly makes it softer, more flexible, and easier to fold around the filling.
Nutrition
Calories: 128kcal | Carbohydrates: 10g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 942mg | Potassium: 533mg | Fiber: 4g | Sugar: 4g | Vitamin A: 326IU | Vitamin C: 71mg | Calcium: 89mg | Iron: 1mg
