Cauliflower Gyros

Bite into a fresh gyro made with a gluten-free oat tortilla stuffed with roasted cauliflower, refreshing salad, aromatic herbs, and a dairy-free zucchini tzatziki sauce. Each bite is satisfying and full of fresh herby flavor.

Cauliflower helps the thyroid and the rest of the endocrine system (including the hypothalamus and adrenal glands) to stave off the viruses that are truly behind issues such as thyroiditis.

Zucchini is soothing to the intestinal tract walls, pushing out pathogens such as bacteria and fungus, allowing for better absorption of nutrients that can be sent up to the liver.

Cauliflower Gyros

Ingredients:

• 3 cups small cauliflower florets
• 2 tbsps pure maple syrup
• Juice of ½ lemon
• 2 tsps ground cumin
• 2 tsps ground coriander
• 1 tsp smoked paprika or paprika
• 2 tsps garlic powder
• 1 tsp onion powder
• ½ tsp ground black pepper (optional)
• ½ tsp sea salt (optional)

Oat wraps:

• 1 cup rolled gluten-free oats
• 2 cups water
• 2 tbsps potato starch

Zucchini tzatziki sauce:

• 1 ½ cups peeled and chopped zucchini
• 1 small garlic clove
• 1 tbsp freshly squeezed lemon juice
• 1 tsp raw honey
• ½ tsp sea salt (optional)
• 4-5 cashews (optional)
• 1 tbsp finely chopped dill

To serve:

• ½ cup lettuce or leafy greens
• ⅓ cup halved cherry tomatoes
• ⅓ cup thinly sliced cucumber
• ¼ red onion, finely sliced
• 4-5 pitted and chopped Botija olives (optional)
• ¼ cup loosely packed fresh herbs, such as parsley, mint, or cilantro

Directions:

Start by preparing the oat tortillas. Combine the oats and water in a blender jug and set aside to soak for at least 45 minutes. Add the potato starch to the soaked oats and water and blend until very smooth.

Heat a large non-stick ceramic skillet over medium low heat and pour 3/4 cup of the batter into the skillet, swirling it around to create an even layer. Do not make the batter layer too thin or it will be difficult to flip. Cook for about 8 to 12 minutes, until the edges start to lift up and the top is firm. Gently lift and flip—it should peel away from the pan quite easily. If it doesn’t, then let it cook for a few minutes longer. Cook for another 2 to 3 minutes on the other side, then remove and cool on a wire rack. Repeat with rest of the batter.

While the tortillas are cooking, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, combine maple syrup, lemon juice, cumin, coriander, smoked paprika, garlic powder, onion powder, black pepper, and sea salt (if using). Mix well.

Add the cauliflower florets to the bowl and toss to coat them evenly with the spice mixture. Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, or until the cauliflower is tender and slightly crispy around the edges, stirring halfway through.

To make the zucchini tzatziki sauce, blend the zucchini, garlic, lemon juice, raw honey, sea salt, and cashews (if using) until smooth. Stir in the chopped dill and set aside.

Place a generous amount of roasted cauliflower in the center of each tortilla. Top with fresh veggies, Botija olives (if using), and herbs of your choice. Drizzle the zucchini tzatziki sauce over the top of the veggies and cauliflower.

Fold the pita over the fillings, wrap it in parchment paper or foil for easier eating, and serve immediately. Enjoy!

Serves 2-3

Get over 100 more delicious recipes and learn how to heal in the companion titles, Brain Saver and Brain Saver Protocols, Cleanses & Recipes.

Categories: New Recipes, Lunch & Dinner, Wraps, Sauces, Dips & Condiments, International Recipes

This item posted: 18-Dec-2024

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