Roasted Cauliflower Mediterranean Pita

Ingredients

Cauliflower Batter

• ¼ Tsp Salt

• ½ Tsp Sambal Oelek

• 1 Tsp Paprika 

• ½ Tbsp Cumin

• ½ Tbsp Garlic Powder

• ½ Cup Water

• ½ Cup Cashew Milk

• 1 Tbsp Butter

Veggies

• 1 Head Cauliflower

• 1 Red Pepper

• ¼ Red Onion

• ½ English Cucumber

• 1 Avocado

• ½ Cup Oven-roasted Chickpeas (1 Can Chickpeas, 2 Tbsp Olive Oil, 1 Tsp Garlic Salt, Pepper)

• 4 Tbsp Crumbled Feta

• 1 Container Castelvetrano Olives (I like fresh, jarred are fine, but fresh is where it’s at)

Additional

• 1 Package Whole Wheat Pitas

• 1 Container Hummus (I like roasted garlic)

• 1 Container Fresh Tzatziki 

• 1 Container Fresh Mixed Greens for side salad

Instructions

Total Cook and Prep Time: 50 Minutes (if you have pre-roasted chickpeas), 1 Hour (if you need to roast the chickpeas)

Makes Appx: 4-6 Servings

Roasting Chickpeas

1. Preheat the oven to 425 Degrees Fahrenheit. 

2. Rinse and drain the canned chickpeas.

3. Take out a baking sheet and line with parchment paper. 

4. Toss chickpeas in olive oil and spread evenly along the pan. 

5. Sprinkle garlic salt and pepper all over the chickpeas. 

6. Place the baking sheet in the oven and allow the chickpeas to roast in the oven for approximately 50  minutes (keep an eye on them in the last 10 minutes and make sure they aren’t burning). Take them out at halfway and flip. 

Battered Cauliflower Pitas

1. Preheat the oven to 425 Degrees Fahrenheit. 

2. Mix the liquids for the cauliflower batter in a medium large bowl (water, milk, melted butter).

3. In a smaller, separate bowl, mix the dry ingredients for the cauliflower batter.

4. Add the dry mix to liquid bowl and whisk until smooth. 

5. Cut the cauliflower into florets.

6. Lay out a baking sheet lined with parchment paper.

7. Using tongs, individually dip cauliflower florets into batter and place on parchment paper.

8. Place entire pan of florets in the oven to cook for approximately 40 minutes or until outside batter looks crispy. 

9. While the cauliflower is cooking, dice the onion, pepper, cucumber, and avocado. 

10. Prepare as many pitas as people you are servings, by ripping a small opening along the top (I butchered mine, it helps if you warm them up a little before cutting). 

11. Spread 1- 1 ½ Tbsp of hummus inside the pita. 

12. Remove chickpeas and cauliflower from the oven. 

13. Place 4-5 pieces of cauliflower in the pita, directly on the hummus.

14. Garnish the inside of the pita with all the toppings, along with fun additions like feta, olives, roasted chickpeas, and a dollop of tzatziki. 

15. Place some mixed greens on your plate with any of the veggie toppings and some greek dressing, or just balsamic vinegar and olive oil. 

16. Use tzatziki as a dipping sauce for the pita.