Roasted Cauliflower Chickpea Pita with Lemon-Tahini Dressing

Are you bored of the normal lunch that you convey to work each week? Nicely then search no further more for the reason that this pita is the excellent point to pack for your upcoming lunch! This pita is nutrient-packed, entire of fiber and way much too delicious. The star of the present is absolutely the cauliflower. There is some thing about roasted cauliflower that we just can’t get more than enough of! To be straightforward, we will not definitely like raw cauliflower, but when you increase a bit of oil and some spices and give that toddler a roast, OH MY, we are in food items heaven. The fantastic matter about roasted cauliflower is that it has so much flavour that it is delightful eaten very hot OR cold. So you can food prep a head of cauliflower at the beginning of the 7 days, and have a week’s really worth of filling for your pita. The lemon-tahini dressing is also a should for this recipe. It adds a bright pop of flavour from the lemon and a fantastic creamy texture from the tahini.

Substances:

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 infant Spinach

• ¼ cup tomato, chopped

• ¼ cup cucumber, chopped

• ¼ cup chickpeas

• 1-2 tbsp crimson onions, diced or sliced

• Parsley for garnish

Lemon-Tahini Dressing:

Technique:

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: begin with a layer of hummus and then load it up with spinach, roasted cauliflower, tomato, cucumber, chickpeas, onions, and parsley.

4. In a tiny bowl whisk the tahini, lemon juice, maple syrup and salt. Add a splash of h2o if important to skinny it out.

5. Top rated your pita with the lemon-tahini dressing.

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