Roasted Cauliflower Chickpea Pita with Lemon-Tahini Dressing

Are you bored of the usual lunch that you convey to do the job each and every week? Effectively then search no even further due to the fact this pita is the best issue to pack for your subsequent lunch! This pita is nutrient-packed, complete of fiber and way too tasty. The star of the display is certainly the cauliflower. There is something about roasted cauliflower that we just are not able to get sufficient of! To be straightforward, we really don’t truly like uncooked cauliflower, but when you insert a little bit of oil and some spices and give that baby a roast, OH MY, we are in meals heaven. The good issue about roasted cauliflower is that it has so significantly flavour that it is delightful eaten sizzling OR chilly. So you can meal prep a head of cauliflower at the commencing of the week, and have a week’s worthy of of filling for your pita. The lemon-tahini dressing is also a need to for this recipe. It adds a bright pop of flavour from the lemon and a excellent creamy texture from the tahini.

Substances:

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 little one 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:

System:

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: 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. Insert a splash of drinking water if essential to slender it out.

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

Enjoy