Cauliflower Tzatziki Bowls with Sweet Potato Fries

6 tablespoons extra virgin olive oil
4 cups cauliflower florets
6 cloves garlic, chopped
2 shallots, chopped
2 teaspoons smoked paprika
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon ground turmeric
salt and black pepper
2 sweet potatoes, cut into matchsticks

1 teaspoon seasoned salt (or paprika)
2 cucumbers, chopped
1 avocado, diced
2 tablespoons lemon juice
1/4 cup fresh dill, chopped
170g crumbled feta cheese
1-2 cups Tzatziki sauce
lettuce, peperoncini, and pitas, for serving

Preheat the oven to 220C. On a baking sheet, combine the cauliflower, 4 tablespoons olive oil, garlic, shallots, paprika, chili powder, oregano, turmeric, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender. Toss and roast another 10 minutes, until lightly charred.

On a separate large baking sheet, toss the sweet potatoes with 2 tablespoons olive oil, seasoned salt, and a pinch of pepper. Bake for 15 minutes, toss, then bake another 10 minutes until the potatoes are crispy.

Meanwhile, combine the cucumbers, avocado, lemon, dill, salt, and pepper.

To assemble, add lettuce to a bowl. Top with cauliflower, sweet potatoes, cucumber/avocado, feta, and any other desired toppings. Add a few dollops of Tzatziki sauce. Drizzle over the tahini. Serve with pitas.

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