Ingredients
- 1 medium cauliflower head , about 5-6 cups
- 1 15 oz can of chickpeas
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes
- ¼ tsp cayenne pepper
- ½ tsp cumin
- ½ tsp paprika
- 1 bell pepper
Tzatziki Sauce
- ⅓ cup plain greek yogurt, *see notes to make vegan shawarma
- ¼ cup cucumber, grated
- ¼ tsp salt
- ¼ tsp pepper
- 3 Tbsp fresh dill, chopped
- 1½ Tbsp cilantro, chopped
- ¼ cup lemon juice, *about one lemon
Toppings
- 4-6 Tbsp hummus, *see notes
- ½ cup cherry tomatoes
- ½ cup cucumber, sliced
- ¼ cup pickled onions , *see notes for quick recipe
- 1 cup long grain rice, *uncooked
Instructions
- Preheat oven to 450º. Chop cauliflower and add to a large mixing bowl. Drain and rinse chickpeas, use a clean towel to dry them a bit. Add them to the baking dish. In a small bowl add all seasonings. Whisk together.
- Sprinkle seasoning mix over the cauliflower mix. Drizzle olive oil over it and gently mix everything together with your hands. Using your hands will prevent the chickpeas from breaking apart.
- Place the spiced cauliflower on a baking sheet and bake for 30 minutes. Meanwhile, start rice. Chop red bell pepper into bite sized pieces and add to the cauliflower/chickpeas after 20 minutes of cooking (mix the bell pepper in and cook with the veggies for the remaining 10 minutes).
- While everything is cooking, prep toppings. Chop tomatoes in half, shred romaine lettuce, chop leftover cucumber and prepare tzatziki sauce
- To make tzatziki sauce, add lemon juice, salt/pepper, greek yogurt to a bowl. Use a cheese grater to grate the cucumber an add the flesh and juice to the sauce. Finely chop the cilantro and dill, add to sauce and whisk well.
- Once rice and cauliflower mix is finished cooking, add rice to a bowl and top with roasted veggie, fresh toppings, hummus and a generous drizzle of tzatziki sauce. Enjoy!
