Roasted Cauliflower & Chickpea Pita
Very easy
Marcy
Marcy

Roasted Cauliflower & Chickpea Pita

8 minutesPrep time

25 minutesCook time

473 cal.Per serving

Ingredients for 1

Cauliflower (fresh)

100 g

Cauliflower (fresh)

Chickpeas (canned)

50 g

Chickpeas (canned)

Mint (fresh)

4 sprigs

Mint (fresh)

Lime

1/4

Lime

Pita bread

1

Pita bread

Cumin (ground)

1 pinch

Cumin (ground)

Greek Yogurt (plain)

1 tbsp

Greek Yogurt (plain)

Utensils

Oven, Blender

recipe

  • Step 1
    Preheat the oven to 200°C. Rinse & cut the cauliflower into bite-sized florets.
  • Step 2
    Pre-cook the cauliflower. In a pot of salted boiling water, add the florets & cook for 3-4 min.
  • Step 3
    Add the cauliflower & drained chickpeas to a sheet tray lined with parchment paper. Season with a drizzle of olive oil, salt, pepper & cumin. Toss together & roast in the oven for 25 min at 200°C.
  • Step 4
    Meanwhile, prepare the herby yogurt sauce. In a blender, add : the mint, greek yogurt, lime & a pinch of salt. Blend until creamy.
  • Step 5
    Warm or toast the pita according to package instructions. Slice in half.
  • Step 6
    Once golden & crisp, remove the veggies from the oven. Spread a dollop of herby yogurt sauce in the warm pita. Fill the pocket with the roasted veggies & top with a spoonful of sauce. Season to taste & serve hot. Enjoy !