VEGAN CAULIFLOWER GYROS #vegetarian #lunch

Broiled cauliflower prepared with Greek flavors presented with smooth sans dairy tzatziki, and new fresh veggies enclosed by warm flatbread – these vegetarian cauliflower gyros are simple, solid and delightful! While the cauliflower marinates, prep the tzatziki and slash the veggies, so you should simply pop the cauliflower in the stove before serving.

Much obliged to you to Stahlbush Island Farms for supporting this post. All suppositions are my own.

This delightful, sound veggie lover cauliflower gyros formula begins with a basic lemon spice marinade. Imbuing the cauliflower with each one of those yummy Greek flavors which at that point get simmered is a fun and scrumptious turn on the exemplary gyro. This flavorful supper is as incredible for weeknight dinners all things considered for social occasions. Everybody appreciates dressing their own gyros, simply set everything out in bowls for visitors to support themselves!

Cooking cauliflower likewise draws out some extra flavors – nuttiness and very nearly a rich taste. The caramelized and roasted bits are my top choice! Combined with the Greek flavors, it takes some self control not to eat everything off the dish before amassing the vegetarian cauliflower gyros sandwiches!

Also Try Our Recipe : HUMMUS FLATBREAD WITH SUN-DRIED TOMATOES & PESTO

Ingredients

• 849 g frozen cauliflower florets (3 bags of Stahlbush Island Farms), defrosted approximately 1 large head
• 3 garlic cloves, minced
• juice of large lemon
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp oregano
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• pinch cayenne pepper, optional
• Gyro Fixings
• 6 flatbread (or naan)
• vegan tzatziki Sauce
• cherry tomatoes, sliced
• 1/2 cucumber, sliced
• 1/2 small red onion, finely sliced
• 1/4 cup flat parsley or dill, roughly chopped
• pitted kalamata olives

Instructions
For the Cauliflower:

1. Defrost the cauliflower overnight in the fridge or a few hours at room temperature. Cut up any larger pieces so that the florets are all roughly the same size for even cooking. Drain the cauliflower and dry it as much as possible on paper towel or a clean tea towel if necessary. Place in a large bowl. In a small bowl, whisk together the ingredients for the marinade. Pour the marinade over the cauliflower and toss. Cover and marinate for a minimum of 30 minutes, but a few hours is best.
2. Preheat the oven to 425°F. Lightly oil a large baking sheet, or line it with parchment paper. Spread the cauliflower out on baking sheet, ensuring there's space between each floret. Once the oven has preheated completely, place the cauliflower on a middle rack and roast for 25-35 minutes, tossing once half way through. Prepare your toppings and tzatziki.

Assembling the Gyro Wraps:

1. Warm the flat-breads by wrapping them in foil and placing them in the oven during the last few minutes of roasting the cauliflower.
2. Layer the cauliflower, tzatziki, veggies and olives down the middle of a warm flatbread. Fold the sides of the flatbread over the fillings. Wrap in parchment or foil to help make things less messy if desired. Store leftover cauliflower, toppings and flatbread separately – these wraps are best assembled just before serving.

For More Details : bit.ly/39Qyizf

Read More Our Recipe : TERIYAKI TURKEY RICE BOWL