Roasted cauliflower seasoned with Greek spices served with fresh crispy vegetables wrapped in warm flatbread and creamy dairy-free tzatziki. All these vegetarian cauliflower gyro wraps are simple, delicious and healthy!
This delicious meal is equally as good for weeknight meals since it’s for parties. Everybody enjoys dressing their particular gyros, simply set out everything from bowls for guests to help themselves!
This yummy, healthful vegan cauliflower gyros recipe begins with an easy lemon herb marinade. Infusing the cauliflower with those yummy Greek tastes that subsequently acquire roasted is an enjoyable and yummy twist on the classic gyro.
Tips for Roasted Cauliflower:
- Preheat your oven before adding the cauliflower therefore that it gets struck with this heat directly off the bat and also may begin roasting.
- Flip half way during roasting. This encourages even baking and has more portions of this cauliflower caramelizing.
- Roast till the cauliflower is lightly browned. Especially with this particular recipe, than doing the roasting is somewhat better than under-baking.
- Do not over crowd the pan. Utilize a nice big tray, it is far better to get a little empty space around the tray than to possess the tray crowded which leads to soggy cauliflower.
- Completely defrost the cauliflower and drain it. This helps eliminate as much moisture as possible. We would like the oil and heat to crisp the outsides, also for the marinade to actually permeate and adhere into the cauliflower.
- When it is not properly thawed and drained, then the water will still continue to leach out during roasting, shoving the seasonings preventing and preventing caramelization. Pat dry on paper towel or a tea towel if needed.
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Vegan Cauliflower Gyros
- 849 g frozen cauliflower florets 3 bags of Stahlbush Island Farms, defrosted approximately 1 large head
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- juice of large lemon
- pinch cayenne pepper optional
- 2 tbsp red wine vinegar
- 1 tsp dried rosemary
- ½ tsp ground black pepper
- 1 tbsp oregano
- 3 garlic cloves minced
- ½ tsp smoked paprika
- 3 tbsp extra virgin olive oil
- 1 tsp salt
For the Gyro Fixings
- vegan tzatziki Sauce
- 6 flatbread or naan
- ½ cucumber sliced
- pitted kalamata olives
- ½ small red onion finely sliced
- ¼ cup flat parsley or dill roughly chopped
- cherry tomatoes sliced
For the Cauliflower
- Defrost the cauliflower overnight in the refrigerator or a couple of hours at room temperature. Cut any bigger pieces so the florets are roughly the exact same size for even cooking.
- Drain the cauliflower and dry it as far as possible on paper towel or a clean tea towel if needed. Put into a large bowl. In a small bowl, mix together the ingredients for the marinade.
- Pour the marinade over the cauliflower and toss. Cover and simmer for at least 30 minutes, but a couple of hours is greatest.
- Preheat the oven to 425°F. Lightly oil a large baking-sheet, or line it with parchment paper. Spread out the cauliflower on baking-sheet, making sure there is distance between each floret.
- When the oven has preheated thoroughly, put the cauliflower on a center rack and roast for 25-35 minutes, tossing once half way through. Prepare your toppings and tzatziki.
Assembling the Gyro Wraps
- Warm the flat-breads by wrapping them in foil and putting them into the oven during the last couple of minutes of roasting the cauliflower.
- Layer the cauliflower, veggies, tzatziki and olives the center of a warm flatbread. Then fold the sides of this flatbread within the fillings.
- Wrap in parchment or foil to make things less cluttered, if wanted.