[ Vegan Shawarma with Roasted Cauliflower and Chickpeas ]

🔗 https://www.forksoverknives.com/recipes/amazing-grains/vegan-shawarma-with-roasted-cauliflower-and-chickpeas/

Prep Time: 15 minutes

Cook Time: 35 minutes

Servings: 4

Ingredients:

• ¼ cup + 2 tablespoons lemon juice
• 2 tablespoons pure maple syrup
• 4 cloves garlic, minced
• 1½ teaspoons paprika (sweet or hot)
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• ¼ teaspoon ground coriander
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 2-lb. head cauliflower, cut into florets (6 cups)
• 1 15-oz. can no-salt-added chickpeas, rinsed, drained, and patted dry
• ¼ cup tahini
• ⅛ teaspoon cayenne pepper
• 2 cups hot cooked brown rice
• 1 medium cucumber, halved lengthwise and thinly sliced (2 cups)
• 2 medium bell peppers, any color, cut into bite-size strips
• ½ cup slivered red onion
• Fresh cilantro leaves
• Lemon wedges

Cooking Directions:

• Preheat oven to 220°C. Line a large rimmed baking sheet with parchment paper. In a large bowl stir together ¼ cup of the lemon juice and the next nine ingredients (through black pepper). Add cauliflower and chickpeas; stir to coat. Spread evenly in prepared baking sheet. Roast 35 minutes or until cauliflower is browned on edges, stirring once.
• In a small bowl stir together tahini, the remaining 2 tablespoons lemon juice, the cayenne, and 3 to 4 tablespoons water. In bowls arrange rice, cauliflower mixture, cucumber, pepper strips, and red onion. Drizzle with tahini mixture. Sprinkle with cilantro leaves and serve with lemon wedges.

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