Roasted Cauliflower & Chickpea Pita

Step 1

Preheat the oven to 425°F. Rinse & cut the cauliflower into bite-sized florets.

Step 2

Line a sheet tray with parchment paper. Add cauliflower & chickpeas (drained/rinsed). Season with cumin, salt & pepper. Add a generous drizzle of olive oil & toss it all together. Roast in the oven for 25-30 min, flipping halfway, until crisp around the edges.

Step 3

Meanwhile, in the base of a blender, add cilantro, greek yogurt, lime & a pinch of salt. (Pro tip: add jalapeño for some heat!) Blend until creamy. (An immersion blender or food processor works well too!)

Step 4

Warm or toast the pita. Slice in half.

Step 5

Remove the sheet tray from the oven & assemble the pitas. Spread a dollop of cilantro sauce in the warm pita. Fill the pocket with roasted cauliflower & chickpeas. Spoon a bit more sauce on top. Serve hot & enjoy!