I’ve been to Greece a few times over the years, but one memorable trip was with my best friends at the time Emma and Courtney. We had aaalot of fun that trip, but something that really stuck with me was
Courtney’s horrific sunburn the love of Gyros! I’m serious – what is not to love?!
So here is my plant based version – healthy, filling and if you’re not eating carbs this works so well as a salad too!
Roasted Cauliflower and Chickpea Gyros
4 cups of small cauliflower florets
15 oz can of chickpeas, drained and rinsed
2 tbsp olive oil
1 tbsp of paprika
1/2 tbsp black pepper
1/2 tbsp white pepper
1/2 tbsp cayenne pepper
1/2 tsp salt
4 pitta breads
1 cup of tzatziki (I like this homemade tzatziki recipe – I use vegan sour cream instead of the yoghurt) or use store bought. Top tip! If you find your homemade tzatziki is too watery you can freeze it overnight and then the next morning, take it out and leave it to defrost. This will separate some of the liquid from the sauce and you can just spoon it off!
red onion slices
- Preheat the oven to 400F and prepare a large baking sheet with oil spray.
- Dry the chickpeas in paper towels and take out any of the skins which come off. Put the chickpeas and cauliflower in a large bowl.
- Add the olive oil, paprika, black and white pepper, cayenne and salt and mix it really thoroughly to coat it all in the spices.
- Put the chickpea/cauliflower mix on the baking sheet and pop in the oven for 25 mins. At the half way mark give it a shake/stir/poke to have it evenly cook.
- For the last five minutes of cooking, put the pittas in the oven shelf to warm them through.
- Make the gyros with the tzatziki, cauliflower and chickpea, red onion, tomato and lettuce. I always put more tzatziki on top because it’s just so good.