Everything tastes better in warm toasty pockets of bread : - )
Make sure you have...
Oven, Sheet Tray, Blender, Immersion blender, Food processor
Preheat the oven to 425°F. Rinse & cut the cauliflower into bite-sized florets.
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.
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!)
Warm or toast the pita. Slice in half.
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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Roasted Cauliflower & Chickpea Pita" contains 748 Energy, 30 g of Fat, 89 g of Carbohydrates, 30 g of Protein, 17 g of Fiber.