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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Active Time:25 minsTotal Time:30 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
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Ingredients
1large headcauliflower, broken into bite-size florets
8tablespoonsextra-virgin olive oil, divided
2tablespoonsshawarma seasoning blend(such as Rumi)
¼teaspoonplus⅛teaspoonsalt
½cupunsaltedwalnuts, toasted
1(12 ounce) jarroasted red peppers, drained and patted dry
½cupwhole-wheat panko breadcrumbs
1teaspoongratedlemon zest
5teaspoonslemon juice, divided
2teaspoonspomegranate molasses
3clovesgarlic, grated and divided
½teaspoonAleppo pepper
1cupwhole-milk ricotta cheese
¾cuppackedtender herbs (such as dill, mint and parsley), divided
4(5½-inch) roundswhole-wheat pita
DirectionsPreheat oven to 450°F. Toss cauliflower, 3 tablespoons oil, shawarma seasoning and salt together on a large rimmed baking sheet; spread into an even layer. Roast, stirring once, until tender, about 20 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingMeanwhile, process walnuts in a food processor until finely ground, about 30 seconds. Add roasted red peppers, panko, 2 tablespoons oil, 2 teaspoons lemon juice, pomegranate molasses, ¼ teaspoon garlic and Aleppo pepper; process until smooth, about 1 minute. Transfer to a small bowl. Clean and dry the food processor bowl.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingPlace ricotta, ¼ cup herbs, 2 tablespoons oil, lemon zest, 2 teaspoons lemon juice and the remaining ½ teaspoon garlic in the food processor. Process until light and airy, 1 minute, 30 seconds to 2 minutes, stopping to scrape down the sides as needed. Transfer to a small bowl.Whisk the remaining 1 tablespoon oil and 1 teaspoon lemon juice together in a medium bowl. Add arugula and the remaining ½ cup herbs; toss to combine.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingLay pita rounds flat on a work surface; spread with red pepper mixture (about 5 tablespoons each). Spread ricotta mixture on top of the red pepper mixture (about ¼ cup each). Place ½ cup arugula mixture on top of each pita and top each with 1 cup of the roasted cauliflower.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingNutrition InformationServing Size: 1 topped pitaCalories 714, Fat 46g, Saturated Fat 10g, Cholesterol 32mg, Carbohydrates 58g, Total sugars 9g, Added sugars 5g, Protein 21g, Fiber 11g, Sodium 773mg, Potassium 1,052mgFrequently Asked QuestionsIf you cram too many florets onto one roasting pan or add too much oil, the cauliflower will start steaming and the veggies will be covered in moisture, which will cause them to lose their firm texture.It’s an excellent side dish to any main course, including beef, chicken or pork. If you decide you don’t want to make it into a sandwich, you can use this recipe as an appetizer, pairing it with slices of naan or pita bread. You can serve it as a topping for rice, couscous or quinoa.You can make the spiced cauliflower and double or triple it (Step 1). You can prep the red pepper dip (Step 2) up to 3 days ahead, and you can prep the whipped ricotta (Step 3) up to 3 days ahead. Store them in separate airtight containers in the fridge. When ready to serve, that’s when you should pick up with Steps 4 and 5, preparing the greens and assembling the sandwiches.EatingWell.com, August 2024
Directions
Preheat oven to 450°F. Toss cauliflower, 3 tablespoons oil, shawarma seasoning and salt together on a large rimmed baking sheet; spread into an even layer. Roast, stirring once, until tender, about 20 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingMeanwhile, process walnuts in a food processor until finely ground, about 30 seconds. Add roasted red peppers, panko, 2 tablespoons oil, 2 teaspoons lemon juice, pomegranate molasses, ¼ teaspoon garlic and Aleppo pepper; process until smooth, about 1 minute. Transfer to a small bowl. Clean and dry the food processor bowl.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingPlace ricotta, ¼ cup herbs, 2 tablespoons oil, lemon zest, 2 teaspoons lemon juice and the remaining ½ teaspoon garlic in the food processor. Process until light and airy, 1 minute, 30 seconds to 2 minutes, stopping to scrape down the sides as needed. Transfer to a small bowl.Whisk the remaining 1 tablespoon oil and 1 teaspoon lemon juice together in a medium bowl. Add arugula and the remaining ½ cup herbs; toss to combine.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingLay pita rounds flat on a work surface; spread with red pepper mixture (about 5 tablespoons each). Spread ricotta mixture on top of the red pepper mixture (about ¼ cup each). Place ½ cup arugula mixture on top of each pita and top each with 1 cup of the roasted cauliflower.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingNutrition InformationServing Size: 1 topped pitaCalories 714, Fat 46g, Saturated Fat 10g, Cholesterol 32mg, Carbohydrates 58g, Total sugars 9g, Added sugars 5g, Protein 21g, Fiber 11g, Sodium 773mg, Potassium 1,052mgFrequently Asked QuestionsIf you cram too many florets onto one roasting pan or add too much oil, the cauliflower will start steaming and the veggies will be covered in moisture, which will cause them to lose their firm texture.It’s an excellent side dish to any main course, including beef, chicken or pork. If you decide you don’t want to make it into a sandwich, you can use this recipe as an appetizer, pairing it with slices of naan or pita bread. You can serve it as a topping for rice, couscous or quinoa.You can make the spiced cauliflower and double or triple it (Step 1). You can prep the red pepper dip (Step 2) up to 3 days ahead, and you can prep the whipped ricotta (Step 3) up to 3 days ahead. Store them in separate airtight containers in the fridge. When ready to serve, that’s when you should pick up with Steps 4 and 5, preparing the greens and assembling the sandwiches.
Preheat oven to 450°F. Toss cauliflower, 3 tablespoons oil, shawarma seasoning and salt together on a large rimmed baking sheet; spread into an even layer. Roast, stirring once, until tender, about 20 minutes.
Meanwhile, process walnuts in a food processor until finely ground, about 30 seconds. Add roasted red peppers, panko, 2 tablespoons oil, 2 teaspoons lemon juice, pomegranate molasses, ¼ teaspoon garlic and Aleppo pepper; process until smooth, about 1 minute. Transfer to a small bowl. Clean and dry the food processor bowl.
Place ricotta, ¼ cup herbs, 2 tablespoons oil, lemon zest, 2 teaspoons lemon juice and the remaining ½ teaspoon garlic in the food processor. Process until light and airy, 1 minute, 30 seconds to 2 minutes, stopping to scrape down the sides as needed. Transfer to a small bowl.
Whisk the remaining 1 tablespoon oil and 1 teaspoon lemon juice together in a medium bowl. Add arugula and the remaining ½ cup herbs; toss to combine.
Lay pita rounds flat on a work surface; spread with red pepper mixture (about 5 tablespoons each). Spread ricotta mixture on top of the red pepper mixture (about ¼ cup each). Place ½ cup arugula mixture on top of each pita and top each with 1 cup of the roasted cauliflower.
Nutrition InformationServing Size: 1 topped pitaCalories 714, Fat 46g, Saturated Fat 10g, Cholesterol 32mg, Carbohydrates 58g, Total sugars 9g, Added sugars 5g, Protein 21g, Fiber 11g, Sodium 773mg, Potassium 1,052mg
Nutrition Information
Serving Size: 1 topped pitaCalories 714, Fat 46g, Saturated Fat 10g, Cholesterol 32mg, Carbohydrates 58g, Total sugars 9g, Added sugars 5g, Protein 21g, Fiber 11g, Sodium 773mg, Potassium 1,052mg
Serving Size: 1 topped pita
Calories 714, Fat 46g, Saturated Fat 10g, Cholesterol 32mg, Carbohydrates 58g, Total sugars 9g, Added sugars 5g, Protein 21g, Fiber 11g, Sodium 773mg, Potassium 1,052mg
Frequently Asked QuestionsIf you cram too many florets onto one roasting pan or add too much oil, the cauliflower will start steaming and the veggies will be covered in moisture, which will cause them to lose their firm texture.It’s an excellent side dish to any main course, including beef, chicken or pork. If you decide you don’t want to make it into a sandwich, you can use this recipe as an appetizer, pairing it with slices of naan or pita bread. You can serve it as a topping for rice, couscous or quinoa.You can make the spiced cauliflower and double or triple it (Step 1). You can prep the red pepper dip (Step 2) up to 3 days ahead, and you can prep the whipped ricotta (Step 3) up to 3 days ahead. Store them in separate airtight containers in the fridge. When ready to serve, that’s when you should pick up with Steps 4 and 5, preparing the greens and assembling the sandwiches.
Frequently Asked Questions
If you cram too many florets onto one roasting pan or add too much oil, the cauliflower will start steaming and the veggies will be covered in moisture, which will cause them to lose their firm texture.
It’s an excellent side dish to any main course, including beef, chicken or pork. If you decide you don’t want to make it into a sandwich, you can use this recipe as an appetizer, pairing it with slices of naan or pita bread. You can serve it as a topping for rice, couscous or quinoa.
You can make the spiced cauliflower and double or triple it (Step 1). You can prep the red pepper dip (Step 2) up to 3 days ahead, and you can prep the whipped ricotta (Step 3) up to 3 days ahead. Store them in separate airtight containers in the fridge. When ready to serve, that’s when you should pick up with Steps 4 and 5, preparing the greens and assembling the sandwiches.
EatingWell.com, August 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
