Spiced Cauliflower Gyro with Dill Cucumber Salad & Tahini

VEGAN DAIRY FREE ONE POT MEAL HEALTHY NUTRITIOUS CLIMATARIAN

What's cooking

The vegetarian gyro of our dreams does exist, and this is it. Cauliflower florets get tender and caramelized in the oven, and baharat spice blend adds a ton of earthy flavor. We serve the cauliflower on warm pitas with tomatoes, crisp dill-cucumbers, and Kalamata olives with lemony tahini sauce. The best way to eat this over-stuffed gyro is to wrap it in foil or paper, unwrapping as you bite, to hold all the goodies in.

Shared with you by: Molly Krueger

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SERVING TIME

30 - 40 minutes

LEVEL

easy

NUTRITION PER SERVING

Calories 690, Fat 41, Proteins 20, Carbs 65

ALLERGENS

Sesame, Wheat and Soy. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

View ingredient information

What we send

1 head cauliflower

¼ oz baharat spice blend

1 cucumber

¼ oz fresh dill

1 plum tomato

1 oz Kalamata olives

1 lemon

1 oz tahini

2 Mediterranean pitas

What you'll need

olive oil

kosher salt & ground pepper

red wine vinegar (or white wine vinegar)

garlic

What you'll use

rimmed baking sheet

Our veggies come straight from the farm, so please wash them before cooking.

Cook this recipe in 6 simple steps

Roast cauliflower 

1. Roast cauliflower

Preheat oven to 450°F with racks in the center and lower third. Cut cauliflower into 1-inch florets, then transfer to a rimmed baking sheet and toss with all of the baharat spice, 2 tablespoons oil, and a pinch each of salt and pepper. Roast cauliflower on center oven rack until tender and golden brown, 25–30 minutes.

Prep ingredients

2. Prep ingredients

Meanwhile, peel cucumber, then halve lengthwise, scoop out seeds, and thinly slice one half crosswise into half-moons (save remaining half for own use). Finely chop dill fronds and stems. Finely chop 1 teaspoon garlic. Halve tomato, then cut crosswise into ½-inch thick slices. Coarsely chop olives, removing any pits if necessary.

Make cucumber salad 

3. Make cucumber salad

In a medium bowl, stir to combine sliced cucumbers, chopped garlic and dill, and 2 tablespoons each of oil and vinegar. Season to taste with salt and pepper.

Make tahini sauce 

4. Make tahini sauce

Squeeze 1 teaspoon lemon juice into a small bowl. Whisk in tahini and 2 tablespoons water until smooth. Season to taste with salt and pepper. Cut any remaining lemon into wedges.

Toast pita

5. Toast pita

Drizzle both sides of each pita with oil and place directly on lower oven rack. Bake until warmed through and golden, 3–5 minutes (watch closely as ovens vary).

Assemble & serve

6. Assemble & serve

Top each toasted pita with cauliflower, cucumber salad, sliced tomatoes, and chopped olives. Drizzle any dressing from cucumbers over, and top with a drizzle of tahini sauce. Enjoy!