Cauliflower and Carrot Gyros

Cauliflower and Carrot Gyros

1 head Cauliflower (frozen also works fine)
3 carrots
1 large red onion, sliced
2 tablespoons olive or vegetable oil
2 tablespoons garam masala (find on the spice aisle or mix your own)
pita breads
lettuce and tomato for garnish
tzatziki sauce (recipe below)

Preheat oven to 450° F.   Grease a large baking sheet, or line with parchment paper.

Cut the cauliflower into florets.  If you’re using frozen, I suggest thawing it before using for this recipe.  The spices will stick better to the thawed cauliflower.  Cut the carrots into planks no longer than 3 inches and no thicker than 1/2″.

Toss all cauliflower and carrots with oil to coat, then toss with garam masala to coat. (To make 2 tablespoons garam masala combine 1 1/2 teaspoon ground cumin 1 1/2 teaspoons ground coriander 1 teaspoon ground cardamom 1 teaspoon ground black pepper 1 teaspoon ground cinnamon.)

Place on a baking sheet and roast for 20 minutes, turning halfway through.  Remove pan from the oven and add the sliced red onion.  Return to the oven and roast for another 10 minutes or until cauliflower, carrots and onions have browned.

Serve with warmed pita breads, lettuce, tomato and tzatziki sauce.

Tzatziki Sauce
1/2 to 1 cup yogurt, plain (I used the Greek style, but either works)
1 cucumber, peeled, seeded and grated
1 clove garlic, minced
salt and pepper to taste
squeeze of lemon juice

Mix the ingredients and allow to sit in the fridge while the chicken marinates and cooks. Spoon this over the chicken in the pitas. DELICIOUS!