Active Time:20 minsTotal Time:45 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Cook Mode(Keep screen awake)Ingredients1/2cupthinly slicedred onion1/2cupcider vinegar1/4cupwaterplus3-5tablespoons, divided2teaspoonspuremaple syrup1 1/4teaspoonssalt, divided1medium headcauliflower(2 1/4lbs.), broken into bite-size florets (about8cups)1(15-oz.) canno-salt-added chickpeas, rinsed and patted dry3tablespoonsextra-virgin olive oil1 1/2teaspoonsground cumin1teaspoonground coriander1/2teaspoongarlic powder1/2teaspoonground turmeric1/2cupwhole-milk plain strained (Greek-style) yogurt1/2cuppacked tender herbs, such asdill,mintorparsley, plus more for garnish1/3cupjulienned sun-dried tomatoes with herbs, drained3tablespoonstahini2tablespoonslemon juice1tablespoonharissa paste4(6-inch)whole-wheat pita rounds8leavesBibb lettuce
Cook Mode(Keep screen awake)
Ingredients
1/2cupthinly slicedred onion
1/2cupcider vinegar
1/4cupwaterplus3-5tablespoons, divided
2teaspoonspuremaple syrup
1 1/4teaspoonssalt, divided
1medium headcauliflower(2 1/4lbs.), broken into bite-size florets (about8cups)
1(15-oz.) canno-salt-added chickpeas, rinsed and patted dry
3tablespoonsextra-virgin olive oil
1 1/2teaspoonsground cumin
1teaspoonground coriander
1/2teaspoongarlic powder
1/2teaspoonground turmeric
1/2cupwhole-milk plain strained (Greek-style) yogurt
1/2cuppacked tender herbs, such asdill,mintorparsley, plus more for garnish
1/3cupjulienned sun-dried tomatoes with herbs, drained
3tablespoonstahini
2tablespoonslemon juice
1tablespoonharissa paste
4(6-inch)whole-wheat pita rounds
8leavesBibb lettuce
Directions
Preheat oven to 450°F. Place onion in a medium heatproof bowl. Combine vinegar, 1/4 cup water, maple syrup and 1/2 teaspoon salt in a small saucepan; bring to a simmer over medium-high heat, stirring occasionally. Pour over the onion; set aside to pickle for 30 to 60 minutes, stirring occasionally.
Meanwhile, toss cauliflower, chickpeas, oil, cumin, coriander, garlic powder, turmeric and 1/2 teaspoon salt together on a large rimmed baking sheet; spread in an even layer. Roast, stirring once, until the cauliflower is tender and golden brown, about 30 minutes.
Combine yogurt, herbs, sun-dried tomatoes, tahini, lemon juice, harissa and the remaining 1/4 teaspoon salt in a food processor or blender; process until smooth, about 1 minute, scraping down the sides as needed. With the motor running, drizzle in the remaining 3 to 5 tablespoons water until the desired consistency is reached.
Drizzle 1/2 cup of the yogurt mixture over the roasted cauliflower and chickpeas; toss to coat evenly.
To assemble, spread the remaining 1/2 cup yogurt mixture over pitas. Top with lettuce leaves. Spoon the cauliflower mixture over the lettuce (about 1 1/2 cups each). Drain the onions; divide among the pitas. Garnish with additional torn herbs, if desired.
Nutrition InformationServing Size: 1 pitaCalories 521, Fat 21g, Saturated Fat 3g, Cholesterol 4mg, Carbohydrates 67g, Total Sugars 8g, Added Sugars 0g, Protein 21g, Fiber 13g, Sodium 770mg, Potassium 1,132mg
Nutrition Information
Serving Size: 1 pitaCalories 521, Fat 21g, Saturated Fat 3g, Cholesterol 4mg, Carbohydrates 67g, Total Sugars 8g, Added Sugars 0g, Protein 21g, Fiber 13g, Sodium 770mg, Potassium 1,132mg
Serving Size: 1 pita
Calories 521, Fat 21g, Saturated Fat 3g, Cholesterol 4mg, Carbohydrates 67g, Total Sugars 8g, Added Sugars 0g, Protein 21g, Fiber 13g, Sodium 770mg, Potassium 1,132mg
EatingWell.com, March 2024
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