My most productive time of the day is the morning. The more I can get done before lunch, the better – and that extends to dinner prep too. This meal was a hit here not only because it was delicious, but also because a vast majority of the prep could be done ahead of time.

I set the cauliflower up to marinate early, and by the time dinner rolled around all I had to do was toss it in the air fryer and assemble the sandwiches. It was packed with flavor and super hearty – a perfect Lenten Friday dinner.

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• Ingredients
• Directions
• More cauliflower dishes
• Recipe

Ingredients

• 16 oz. frozen cauliflower, defrosted
• 3 garlic cloves, minced
• 1 lemon, juiced
• 3 Tablespoons olive oil
• 2 Tablespoons red wine vinegar
• 1 Tablespoon oregano
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 4 pita rounds
• 1 cucumber, sliced
• 1 tomato, sliced
• 1/2 cup Kalamata olives, halved

I wanted to keep these vegan so I went with all plant-based toppings. If you’re not looking for it to be vegan, tzatziki sauce would be a great addition (or, look for a plant-based version made with cashew cream!)

You could also use the same marinade for chicken. Using both chicken and cauliflower would be a great way to add more veggies to a traditional gyro meal – just be sure to marinate them separately!

Directions

• Drain as much liquid as possible from the cauliflower – patting dry with a towel – and add to a bowl.
• In another bowl, whisk together the garlic, lemon, olive oil, red wine vinegar, oregano, onion powder, cumin, rosemary, salt, pepper, paprika, and coriander. Pour over the cauliflower and toss to coat. Refrigerate and let marinate for an hour or more.
• Drain the marinade and place in an air fryer. Cook at 400 degrees for 18 minutes, tossing halfway through.
• Serve cooked cauliflower on pitas with cucumber, tomato, and olives.

One hour is the minimum you’ll want to marinate the cauliflower to ensure it really absorbs the Greek flavors – the longer you marinate, the more flavorful this will be.

This can also be made in the oven if you don’t have an air fryer – roast at 400 degrees for 20 minutes.

More Cauliflower Recipes

Cauliflower is one of my go-to bases for vegetarian meals. Since it doesn’t have a strong flavor of it’s own, it’s the perfect vessel to turn into your favorite flavors.

When you’re craving a sandwich, Cauliflower Bahn Mi Sandwiches and Vegan Cauliflower Sandwiches are both satisfying options. If you’re craving Asian flavors, Crispy Orange Cauliflower is a great option. Have the munchies? Cauliflower Nachos are the perfect dish!

Recipe

Vegan Cauliflower Gyros

Yield: 4 Servings

Prep Time: 15 minutes

Marinating Time: 1 hour

Cook Time: 18 minutes

Total Time: 1 hour 33 minutes

Print

Ingredients

• 16 oz. frozen cauliflower, defrosted
• 3 garlic cloves, minced
• 1 lemon, juiced
• 3 Tablespoons olive oil
• 2 Tablespoons red wine vinegar
• 1 Tablespoon oregano
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 4 pita rounds
• 1 cucumber, sliced
• 1 tomato, sliced
• 1/2 cup Kalamata olives, halved

Instructions

1. Drain as much liquid as possible from the cauliflower - patting dry with a towel - and add to a bowl.
2. In another bowl, whisk together the garlic, lemon, olive oil, red wine vinegar, oregano, onion powder, cumin, rosemary, salt, pepper, paprika, and coriander. Pour over the cauliflower and toss to coat. Refrigerate and let marinate for an hour or more.
3. Drain the marinade and place in an air fryer. Cook at 400 degrees for 18 minutes, tossing halfway through.
4. Serve cooked cauliflower on pitas with cucumber, tomato, and olives.

Notes

Adapted from Crumbs and Caramel