Roasted Cauliflower & Chickpea Pita
Very easy
Marcy
Marcy

Roasted Cauliflower & Chickpea Pita

8 minutesPrep time

25 minutesCook time

748 cal.Per serving

Ingredients for 1

Cauliflower (fresh)

1/4

Cauliflower (fresh)

Chickpeas (canned)

1/2 cup

Chickpeas (canned)

Cilantro (fresh)

1/4 bunch

Cilantro (fresh)

Lime

1/4

Lime

Pita bread

1

Pita bread

Cumin (ground)

1/2 tbsp

Cumin (ground)

Greek Yogurt (plain)

1/2 cup

Greek Yogurt (plain)

Utensils

Oven, Sheet Tray, Blender, Immersion blender, Food processor, Knife

recipe

  • 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!