Roasted Cauliflower Chickpea Pita with Lemon-Tahini Dressing

Are you bored of the normal lunch that you provide to work every single 7 days? Well then seem no more for the reason that this pita is the fantastic detail to pack for your next lunch! This pita is nutrient-packed, complete of fiber and way far too delicious. The star of the clearly show is surely the cauliflower. There is one thing about roasted cauliflower that we just are unable to get plenty of of! To be trustworthy, we never genuinely like uncooked cauliflower, but when you include a little bit of oil and some spices and give that newborn a roast, OH MY, we are in food heaven. The great issue about roasted cauliflower is that it has so a lot flavour that it is scrumptious eaten incredibly hot OR chilly. So you can food 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 ought to for this recipe. It adds a brilliant pop of flavour from the lemon and a best creamy texture from the tahini.

Components:

Pita Filling:

• 1 whole-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 baby Spinach

• ¼ cup tomato, chopped

• ¼ cup cucumber, chopped

• ¼ cup chickpeas

• 1-2 tbsp red 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: 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. Increase a splash of h2o if required to thin it out.

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

Appreciate