Roasted Cauliflower Chickpea Pita with Lemon-Tahini Dressing

Are you bored of the typical lunch that you provide to work each week? Effectively then search no further more because this pita is the perfect factor to pack for your following lunch! This pita is nutrient-packed, total of fiber and way much too delicious. The star of the present is definitely the cauliflower. There is a thing about roasted cauliflower that we just can not get plenty of of! To be sincere, we will not really like uncooked cauliflower, but when you insert a bit of oil and some spices and give that infant a roast, OH MY, we are in foodstuff heaven. The good detail about roasted cauliflower is that it has so much flavour that it is delectable eaten incredibly hot OR chilly. So you can meal prep a head of cauliflower at the starting of the week, and have a week’s worthy of of filling for your pita. The lemon-tahini dressing is also a must for this recipe. It provides a vibrant pop of flavour from the lemon and a best creamy texture from the tahini.

Elements:

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 toddler 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:

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 midway.

3. Assemble the pita: get started 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. Increase a splash of water if needed to slender it out.

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

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