Roasted Cauliflower Chickpea Pita with Lemon-Tahini Dressing

Are you bored of the normal lunch that you carry to get the job done just about every week? Effectively then search no more simply because this pita is the excellent point to pack for your up coming lunch! This pita is nutrient-packed, comprehensive of fiber and way much too tasty. The star of the present is absolutely the cauliflower. There is a little something about roasted cauliflower that we just are not able to get sufficient of! To be genuine, we don’t really like raw cauliflower, but when you include a little bit of oil and some spices and give that baby a roast, OH MY, we are in food heaven. The great matter about roasted cauliflower is that it has so a great deal flavour that it is tasty eaten sizzling OR cold. So you can food 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 ought to for this recipe. It adds a vivid pop of flavour from the lemon and a great creamy texture from the tahini.

Ingredients:

Pita Filling:

• 1 total-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 child Spinach

• ¼ cup tomato, chopped

• ¼ cup cucumber, chopped

• ¼ cup chickpeas

• 1-2 tbsp crimson onions, diced or sliced

• Parsley for garnish

Lemon-Tahini Dressing:

Process:

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 mins, flipping midway.

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

4. In a smaller bowl whisk the tahini, lemon juice, maple syrup and salt. Add a splash of h2o if essential to skinny it out.

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

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