Cauliflower Pitas w/ Herby Yogurt
Method:
Preheat the oven to 220°C (425°F) and line a baking sheet with parchment. Break the cauliflower into small florets and drizzle with the olive oil. Mix the salt, coriander, cumin, paprika, cinnamon, garlic powder, turmeric and pepper, sprinkle over the cauliflower and toss with your hands to coat. Spread in an even layer, add the drained chickpeas and toss again, adding more oil if needed. Roast for 30 minutes, stirring halfway, until tender and browned at the edges. Meanwhile, blend the yogurt, lemon zest and juice, garlic, dill, mint and salt until mostly smooth. Taste and adjust. Toast the pitas and split them open. Swipe in some zhoug, if using. Fill with romaine, cauliflower and chickpeas, and pickled onions. Drizzle generously with the yogurt sauce and sprinkle with feta.
Ingredients:
- cauliflower 1 (pieces)
- olive oil 3 (tbsp)
- salt 1 (tsp)
- ground coriander 1 (tsp)
- cumin powder 0.5 (tsp)
- paprika powder 0.5 (tsp)
- cinnamon powder 0.5 (tsp)
- garlic powder 0.5 (tsp)
- turmeric 1 (pinch)
- black pepper 1 (pinch)
- canned chickpeas 369 (g)
- yogurt 170 (g)
- lemon 1 (pieces)
- garlic 3 (cloves)
- fresh dill 1 (bunch)
- fresh mint 1 (bunch)
- salt 1 (tsp)
- pita bread 4 (pieces)
- zhoug 1 (pieces)
- lettuce 1 (pieces)
- pickled red onion 1 (pieces)
- feta 1 (pieces)
