This post was created in partnership with Wild Garden. All opinions are our own.
First we grab the ladder from the garage. It only gets used once a year; always on the same day, and for the same reason every time. We prop it against the front of our house, then Ryan climbs onto the roof, reaching his arms down so Adam can hand him the treats we’ve picked out for this year’s annual spectacle.
It is Fourth of July, and our neighborhood puts on a jaw-dropping fireworks display to rival any professional show. We live on top of a hill and have the best seats in the house (or should we say, “on top of the house”) for this colorful and cinematic fantasia in the sky. You would never guess that, in fact, fireworks are illegal to possess in Los Angeles and might assume that the police were passing them out to everyone as holiday gifts. Going out on Independence Day can be chaotic, so we like staying home, making a round of summer cocktails, and firing up the grill. Whether you eat meat or not, this easy and delicious vegetarian recipe is guaranteed to light the fuse at your next barbecue.
These tasty grilled doner wraps are a fireworks display for your mouth. They are fun to make, quick to assemble, and perfect for all your summer entertaining needs. Here, thick cauliflower “steaks” are brushed with Wild Garden Turkish Quick Marinade, an intensely flavored Mediterranean sauce made with an exotic blend of garlic, tomatoes, cumin, and middle-eastern spices. Grilled until tender and slightly blackened, they are arranged on a thin piece of traditional lavash bread spread with a lemony tahini sauce, then sprinkled with chopped tomatoes, cucumbers, and onions. Topped with a tangy tzatziki made with greek yogurt, freshly grated cucumber, lemon juice, and raw garlic, these authentic wraps are here to spice up your summer and start the season off with something simple and satisfyingly scrumptious. Take a tour of Asia, and make a variety of wraps using the Wild Garden Shawarma and Persian Quick Marinades, plus you can add a healthy grain option by using one of their packaged pilafs: Bulgur, Couscous, and Rice & Lentil.
Grilled Cauliflower Doner Wraps
For the grilled cauliflower:
1 large head of cauliflower
1 6-ounce (170g) package Wild Garden Turkish Quick Marinade
For the tzatziki sauce:
1/2 cup (113g) plain greek yogurt
2 tablespoons grated cucumber, squeezed to release excess water (about 1 small cucumber)
1 small clove garlic (3g), pressed or finely minced
1 tablespoon lemon juice
1/4 teaspoon salt
For the tahini sauce:
1/2 cup (113g) tahini
1/4 teaspoon salt
1 tablespoon lemon juice
water to thin, if needed
4 pieces of flatbread of any kind (lavash, pita, tortillas, etc.)
To prepare the cauliflower:
Remove the green leaves from the head, and cut any excess stem so the head lays flat on a cutting board. Cut it in half vertically. Take one half, and make a vertical cut about 3/4-inch in from the center, creating a “steak” of cauliflower. Repeat with the other half. The remaining cauliflower will not hold together in steaks, so simply break them apart into large florets. Line a baking sheet or cutting board with parchment, and arrange the cauliflower in a single layer on the paper. Open the package of marinade and pour the contents into a small bowl. Brush the cauliflower with the marinade, coating it evenly and getting marinade into all the nooks and crannies, then flipping and brushing the other side in the same manner. You may have marinade left over, which can be saved for future use. Set the cauliflower aside while you make the sauces.
To make the tzatziki sauce:
Combine all ingredients in a small bowl, and stir well to combine. Taste for salt and lemon, and adjust as needed.
To make the tahini sauce:
Combine the tahini, salt, and lemon juice in a small bowl, and stir to combine. It should have a thin, spreadable consistency. If needed to thin, stir in water a tablespoon at a time until the desired texture is reached.
To grill and assemble:
Heat a grill, either a barbecue or on a stovetop, and when hot, arrange the cauliflower in a single layer. Cook until blackened grill marks appear and the cauliflower is tender, about 2 to 3 minutes per side. Remove from heat, let cool briefly, then cut the steaks into large florets.
Place a piece of flatbread on a plate, and spread some tahini sauce down the center of the bread. Arrange a layer of cauliflower over the tahini, then top with a few diced tomatoes, cucumbers, and onions. Spoon some tzatziki sauce over the top, then roll the bread up to make a wrap. Enjoy!
— Wild Garden marinades are available in grocery stores and online.