Name: Sheet Pan Shawarma-Seasoned Cauliflower and Chickpeas
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Dinner
Ingredients: 1 1/2- lb head cauliflower, cut into medium florets; 15- oz can chickpeas, drained and rinsed; 3 Tbsp olive oil; 1 Tbsp shawarma spice blend; 1 1/4 tsp kosher salt; 1/4 cup coarsely chopped fresh mint, plus leaves for serving; 3/4 cup plain whole-milk yogurt; 4 6 1/2-inch pita rounds, warmed; 2 Persian cucumbers, sliced into half-moons; 1/4 cup thinly sliced red onion

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Recipes

Preheat oven to 450°F. Toss cauliflower florets, chickpeas, oil, shawarma spice blend, and salt on a large rimmed baking sheet. Spread in an even layer.

Roast until cauliflower is tender and golden brown, about 30 minutes, stirring halfway through. Let cool slightly, about 5 minutes. Stir in chopped mint.

Spread 3 tablespoons yogurt on each pita. Top pitas with cauliflower-chickpea mixture, cucumbers, and onion. Top with mint leaves.

1 1/2- lb head cauliflower, cut into medium florets

1/4 cup coarsely chopped fresh mint, plus leaves for serving

2 Persian cucumbers, sliced into half-moons

Sheet Pan Shawarma-Seasoned Cauliflower and Chickpeas

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