Cauliflower Shawarma Wrap

A satisfying naan wrap with cauliflower shawarma. This meat-eater approved veggie wrap is an easy 30 minute meal filled with zesty roasted cauliflower, crunchy pickled onions, and cool & creamy tzatziki sauce.

Course Main Course

Cuisine American, Mediterranean

Keyword cauliflower shawarma, naan wrap, shawarma wrap

Freezer Friendly No

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 448kcal

Author Bethany Kramer

Ingredients

1 cauliflower head (or 3 cups of cauliflower florets)
2 Tablespoons oil
4 naan breads

Spices

1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon coriander
1/4 teaspoon cinnamon
1/2 teaspoon garlic powder
salt & black pepper

Toppings

1 tomato, sliced
1 red onion (see notes for how to pickle)
1/2 cup tzatziki sauce
cilantro leaves
chopped lettuce
lemon

Instructions

Preheat oven to 400F. Cut cauliflower into small to medium florets.
In a glass bowl toss oil, chopped cauliflower, and all of spices together. Generously season with salt & black pepper - then lay out on a sheet pan and bake for 25-30 minutes (flipping halfway through).
Prep toppings and heat up naan wrap before serving. (see notes for pickle onion instructions)
When cauliflower is finished, assemble naan with tzatziki sauce, tomato, lettuce, cauliflower, pickled onion, cilantro leaves, and a splash of lemon juice. Serve and enjoy!

Notes

Easy Pickled Onion Recipe

Make your wraps even better with pickled onions. They're EASY to make and super super delicious!

In a jar or bowl add 1-2 cups of vinegar, sliced red onion, 1 Tablespoon of coconut sugar/regular sugar, pinch of salt. Chill in fridge and let onions marinate in liquid for 15 to 30 minutes before serving. Store in fridge for up to 5 days and they'll be even better and more pickled!

Nutrition