Cauliflower, capsicum, red onion and chickpeas roasted with garam masala, then served on warm pita bread with salad mix, homemade tzatziki and sweet chilli sauce. Roasted cauliflower gyros are a lovely vegetarian meal to share with friends.
Yes, cauliflower can be the hero of the dish! Especially when it's roasted in flavoursome spices. If you're looking for a new vegetarian meal to add to your collection, I highly recommend you try these Roasted Cauliflower and Chickpea Gyros.
This recipe also includes my favourite method for making homemade tzatziki sauce. The secret is grating and salting the cucumber before adding it to the yoghurt. Tzatziki is great in the Lamb and Haloumi Wraps or as a dipping sauce for the Chicken and Courgette Dippers.
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Ingredient notes:
- Cauliflower: These can really vary in size! If you have a monster one just use half to a third of it. It doesn't matter if you have a bit less or a bit extra, just go with what you think will be a good amount. You could also include other Mediterranean veggies like courgette, egg plant, or cherry tomatoes if they are in season. You want veg that will roast within 30 minutes.
- Garam masala: A spice mix made up of a range of spices that can include black pepper, cumin, coriander, chilli powder, mace, cinnamon, cloves, cardamom and nutmeg. If you don't have any you can have a play around with the spices you already have.
- Tzatziki: This recipe for homemade Tzatziki is so delicious and makes a great dipping sauce or addition to any wraps or salads.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 200°C fan bake. Chop up the vegetables and combine them in a large bowl with the drained chickpeas. Drizzle in the oil and spices and season with salt and pepper. Stir well to coat the spices evenly. Bake for 35 minutes, or until turning golden. Turn halfway through cooking to brown everything evenly.
To make the tzatziki sauce, slice the cucumber longways and scoop out the seeds with a spoon. Grate the cucumber into a bowl and mix in a teaspoon of salt. Set aside for 15 minutes or more.
Squeeze the grated cucumber to remove the excess liquid. Then add the yoghurt, mint, lemon juice, crushed garlic and season to taste
Put everything on the table so people can build their own pitas. Serve the roasted veggies and tzatziki with toasted pita breads, mixed salad and sweet chilli sauce.
If you're looking for a Gyros meal with meat, check out this recipe for Lamb Koftas on Homemade Flatbreads.
Recipe FAQs:
The salt draws the water out of the cucumber so you can remove some of it. That way your tzatziki sauce doesn't become watery.
No. If you like you could keep the seeds and dice your cucumber into small cubes instead, that way you probably only need half a cucumber.
It won't have the same aromatic flavour as fresh mint but you can substitute for fresh if you need to.
Storage:
Store roasted vegetable mix and tzatziki sauce in separate sealed containers in the fridge for up to a week.
Top tips:
You can make your tzatziki ahead of time earlier in the day, or day before, if you want to save time.
Related Recipes:
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Roasted Cauliflower and Chickpea Gyros
Cauliflower, capsicum, red onion and chickpeas coated in spices and oven roasted, served with homemade tzatziki in toasted pita bread.
Ingredients
- 1 cauliflower, chopped
- 1 capsicum, chopped
- 1 red onion, sliced
- 1 can chickpeas
- 3 Tbsp olive oil
- 3 Tbsp garam masala spice
- ½ tsp chilli flakes, optional
- Salt and pepper
Tzatziki sauce
- 1 cucumber
- 1 tsp salt
- 1 cup Greek or plain yoghurt
- 2 Tbsp chopped mint
- Juice of half a lemon
- ½ clove garlic, crushed
To serve
- Toasted pita breads
- Bag of mixed salad leaves or lettuce
- Sweet chilli sauce
Instructions
- Preheat the oven to 200°C fan bake.
- Chop up the vegetables and combine them in a large bowl with the drained chickpeas. Drizzle in the oil and spices and season with salt and pepper. Stir well to coat the spices evenly.
- Bake for 35 minutes, or until turning golden. Turn halfway through cooking to brown everything evenly.
- To make the tzatziki sauce, slice the cucumber longways and scoop out the seeds with a spoon. Grate the cucumber into a bowl and mix in a teaspoon of salt. Set aside for 15 minutes or more.
- Squeeze the grated cucumber to remove the excess liquid. Then add the yoghurt, mint, lemon juice, crushed garlic and season to taste.
- Put everything on the table so people can build their own pitas. Serve the roasted veggies and tzatziki with toasted pita breads, mixed salad and sweet chilli sauce.
Notes
- You can make your tzatziki ahead of time earlier in the day or day before if you want to save time.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 271Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 674mgCarbohydrates: 40gFiber: 7gSugar: 18gProtein: 9g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Sara says
This recipe looks delish! What brand of pita's do you use please? All the pita breads I can find are small and alot thicker, the ones in your photo look really good
VJ cooks says
Thanks Sara. I use Alamir Pita Pockets.