Vegan Shawarma with Roasted Cauliflower and Chickpeas

forksoverknives.com

Cherie

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

Directions at forksoverknives.com

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