Sheet Pan Shawarma

This recipe is built on a vegetarian platform but you can add in leftover chicken from the week if you like. While cauliflower is the star, the dish is wide open to additions making it ideal for cleaning up fresh vegetables from the week.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat vinegar, 2 tbls sugar and ½ tsp salt in a medium saucepan. Add sliced red onion. Bring to a boil then remove from heat. Set aside to allow the onions to pickle. These are great the day they are made and keep for 5 days in the fridge. Perfect for salads and sandwiches!

Step 2

Preheat oven to 425F

Step 3

Mix together yogurt (or vegetable oil) with spices. Add cauliflower and toss to coat. Bake on a parchment lined baking sheet for 25-30 minutes until tender. Turn pieces half way through cooking.

Step 4

Fill pitas with cooked cauliflower, cucumber, tomatoes, tzatziki or hummus and a squeeze of fresh lemon.

Step 5

Additional veggies can be grilled alongside cauliflower or added as a raw fresh topping at the end.

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