Roasted Cauliflower Chickpea Pita with Lemon-Tahini Dressing

Are you bored of the standard lunch that you deliver to perform each and every week? Properly then glimpse no even further for the reason that this pita is the great issue to pack for your subsequent lunch! This pita is nutrient-packed, whole of fiber and way as well tasty. The star of the present is unquestionably the cauliflower. There is some thing about roasted cauliflower that we just are not able to get sufficient of! To be honest, we will not seriously like uncooked cauliflower, but when you increase a bit of oil and some spices and give that toddler a roast, OH MY, we are in foodstuff heaven. The fantastic thing about roasted cauliflower is that it has so substantially flavour that it is delicious eaten incredibly hot OR cold. So you can meal prep a head of cauliflower at the starting of the week, and have a week’s really worth of filling for your pita. The lemon-tahini dressing is also a should for this recipe. It provides a vibrant pop of flavour from the lemon and a perfect creamy texture from the tahini.

Ingredients:

Pita Filling:

• 1 full-wheat pita

• 1 cup cauliflower florets

• 1 tbsp olive oil

• Pinch of salt

• ½ tsp garlic powder

• ½ tsp paprika

• 1-2 tbsp hummus

• 1 handful of newborn Spinach

• ¼ cup tomato, chopped

• ¼ cup cucumber, chopped

• ¼ cup chickpeas

• 1-2 tbsp purple onions, diced or sliced

• Parsley for garnish

Lemon-Tahini Dressing:

Approach:

1. Preheat the oven to 425 F and line a baking tray with parchment paper.

2. Coat the cauliflower in olive oil, salt, garlic powder and paprika. Roast for 25-30 minutes, flipping halfway.

3. Assemble the pita: start with a layer of hummus and then load it up with spinach, roasted cauliflower, tomato, cucumber, chickpeas, onions, and parsley.

4. In a modest bowl whisk the tahini, lemon juice, maple syrup and salt. Include a splash of water if needed to slim it out.

5. Best your pita with the lemon-tahini dressing.

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