Take a bite of fresh gyros, made with a gluten-free oat tortilla filled with roasted cauliflower, fresh salad, aromatic herbs, and dairy-free zucchini tzatziki sauce. Every bite is packed with flavor and a fresh herbal aroma.
Cauliflower helps the thyroid gland and the rest of the endocrine system (including the hypothalamus and adrenal glands) deal with viruses that are actually behind problems like Hashimoto's thyroiditis .
Zucchini soothes the walls of the intestinal tract, pushing out pathogens such as bacteria and fungi, and thus allowing for better absorption of nutrients that can be sent to the liver.
Ingredients:
For the filling:
- 3 cups small cauliflower florets;
- 2 tbsp. pure maple syrup ;
- The juice of 1/2 lemon;
- 2 tsp ground cumin ;
- 2 tsp ground coriander;
- 1 tsp smoked or sweet paprika ;
- 2 tsp garlic powder;
- 1 tsp onion powder;
- 1/2 tsp ground black pepper (optional);
- 1/2 tsp sea salt (optional).
Oatmeal tortillas:
- 1 cup gluten-free oatmeal ;
- 2 cups water;
- 2 tablespoons potato or tapioca starch .
Zucchini tzatziki sauce:
- 1 ½ cups peeled and chopped zucchini;
- 1 small clove of garlic;
- 1 tbsp freshly squeezed lemon juice;
- 1 tsp raw honey;
- 1/2 tsp sea salt (optional);
- 4-5 cashew nuts (optional);
- 1 tbsp finely chopped dill.
To serve:
- 1/2 cup lettuce or other green leafy vegetables;
- 1/3 cup halved cherry tomatoes;
- 1/3 cup thinly sliced cucumber;
- 1/4 red onion, cut into thin crescents;
- 4-5 pitted and chopped olives (optional);
- 1/4 tsp. loosely picked fresh herbs such as parsley, mint, or cilantro.
Method of preparation:
The tortillas:
Place the oats and water in a blender and let soak for at least 45 minutes.
Add the potato or tapioca starch and blend until completely smooth.
Heat a large non-stick ceramic skillet over medium-low heat and pour in 3/4 cup of the mixture, swirling the pan to create an even layer.
Don't make the layer too thin so it can be easily flipped. Cook for 8-12 minutes, until the edges start to separate and the top is firm. Carefully flip and cook for another 2-3 minutes on the other side. Cool on a wire rack. Repeat with the remaining mixture.
Roasted cauliflower filling:
Preheat the oven to 220°C and line a baking tray with baking paper.
In a large bowl, combine the maple syrup , lemon juice, cumin , coriander, smoked paprika , garlic powder, onion powder, black pepper , and sea salt (if using).
Add the cauliflower florets and mix well to coat evenly.
Spread in a single layer on the baking sheet and bake for 25-30 minutes until tender and lightly browned around the edges, stirring once halfway through baking.
Tzatziki sauce:
Blend the zucchini, garlic, lemon juice, honey, sea salt , and cashews (if using) until smooth.
Stir in the finely chopped dill and set aside.
Assembly:
Place a generous amount of roasted cauliflower in the center of each tortilla.
Add the fresh vegetables, olives (if using) and selected herbs.
Pour over the tzatziki sauce.
Fold like a pita, wrap in baking paper or aluminum foil for easier eating, and serve immediately.
Serving size for 2-3 people.
