Hi everyone… I am back with another healthy, scrumptious and wholesome recipe which is quite easy to prepare. This time, it’s packed with the vibrant flavors of classic middle-eastern cuisine.
You know, earlier, I used to curse my luck that I got stuck with the H4 Visa. But now, I couldn’t be more happy because it led me to discover my latent passion. I love food, and I love cooking new, creative, unconventional and healthy recipes even more. And the triumph of making delightful and new vegetarian versions of dishes that conventionally contain meat, is just over the bounds. In this one, I have recreated a middle-eastern wrap with roasted cauliflowers instead of shawarma meat. What can I say? I am a vegetarian through and through. And no kind of meat is gonna stop me from eating delectable, mouth-watering cuisines from all around the world.
A shawarma wrap is a classic street food, originated from middle-eastern countries, popular all over the world now. My version of this wrap, I very much hope, will become a favorite with you soon. I am completely in love with this one. It’s so easy to make. And, once made, these can be refrigerated and stored for a couple more days. I personally always make some extra of the homemade hummus, tzatziki and green tahini sauce, you know, just in case.
These naan wraps are stuffed with spicy roasted cauliflowers, creamy yet light hummus, topped with fresh tzatziki and tangy green tahini sauce. In my opinion, the more flavorful toppings you have, the better. And though it may seem like a lot of work (just look at the long recipe column, I know!), these are, in fact, ridiculously easy to make and take very less time, overall. On top of that, the whole thing is extremely healthy and wholesome. With all the protein and vitamins from the veggies, not to forget, the chickpeas in the hummus, this is really an amazing combo of your have-it-all sort of meal. Moreover, how can we forget the fact that, it also has some real soothing green-on-green goodness going on, what with the green tahini, cucumbers, avocado (for garnish) and all the rest. So, a win-win situation from all corners. I really hope you all will enjoy this recipe…
For Roasted cauliflower
– 1 cauliflower head, cut in florets
– ½ teaspoon cayenne papper
– 1 teaspoon onion powder
– 1 teaspoon roasted cumin powder
– 2 teaspoons smoked paprika
– 3 garlic cloves, minced
– 1 tablespoon maple syrup or honey
– 2 tablespoons lemon juice
– 3 tablespoons olive oil
– Salt & pepper as per taste
– 15 oz chickpeas, cooked
-1 medium clove garlic
– ½ cup tahini
– 3 tablespoons lemon juice or more if required
– Salt & pepper as per taste
– ½ teaspoon smoked paprika
– 2 tablespoons olive oil
– Some aquafaba to help blend the hummus
– 1 cup grated cucumber
– 1 tablespoon olive oil
– 1 tablespoon fresh mint, chopped
– 1 tablespoon dill, chopped
– 1 ½ teaspoons lemon juice
– 1 clove garlic, minced
– ¼ teaspoon salt
– ½ cup Greek yogurt
For Green Tahini
– 1/3 cup tahini
– ½ cup cilantro
– 1 teaspoon cumin roasted cumin powder
– 2 tablespoons lemon
– ¼ teaspoon Salt
– 4 tablespoons water
– 4 naans
– 2 Cucumbers
– 1 Avocado
– ½ cup Feta
-To roast the cauliflower, Preheat the oven at 425 degrees F.
– On a lined baking tray, combine together cauliflower, cayenne pepper, onion powder, roasted cumin powder, smoked paprika, garlic, maple syrup, lemon juice, salt, pepper and olive oil. Toss all the ingredients to evenly coat the cauliflower.
– Roast it in the oven at 425 degrees F. for 20 minutes, flipping occasionally
–To make the hummus, in a blender combine chickpeas (you can peel the skin off for a more creamier and smoother paste), tahini, garlic, lemon juice, salt & pepper and olive oil. Add some aquafaba and blend. If you like the hummus coarse then do not blend it much. But if you need creamy hummus then add some more aquafaba and blend until it’s smooth.
-To make Tzatziki, combine grated cucumber, olive oil, mint, dill, lemon juice, garlic, salt and Greek yogurt in a bowl. Mix nicely.
-To make Green Tahini, combine the tahini, cilantro, roasted cumin powder, lemon, salt and water in a blender. Blend until smooth.
– Now warm the naans on an iron skillet.
– Spread some hummus and tzatziki on the naan. Top it with roasted cauliflowers, avocado slices, cucumbers and feta.
– Drizzle some green tahini and enjoy!
If you like this, do let me know your views and opinions below!
5 thoughts on “CAULIFLOWER WRAPS WITH HUMMUS, TZATZIKI & GREEN TAHINI”
LikeLiked by 1 person
I LOVE your idea for green tahini! I am going to save that for the future. I’m always looking for ways to use tahini. Looking forward to following. -Deb
Thank you so much! I am so happy to know that you liked it.. go ahead and give it try.. and I am sure you will not be disappointed..! 😊