Very easy
Marcy
Roasted Cauliflower & Chickpea Pita
8 minutesPrep time
25 minutesCook time
464 cal.Per serving
Ingredients for 1
100 g
Cauliflower (fresh)
50 g
Chickpeas (canned)
1/10 bunch
Cilantro (fresh)
1/4
Lime
1
Pita bread
1 pinch
Cumin (ground)
1 tbsp
Greek Yogurt (plain)
Utensils
Oven, Blender
recipe
- Step 1
Preheat the oven to 220°C. Rinse & cut the cauliflower into bite-sized florets. - Step 2
Line a sheet tray with parchment paper. Add cauliflower & chickpeas (drained/rinsed). Season with cumin, salt & pepper. Add a generous drizzle of olive oil & toss it all together. Roast in the oven for 25 minutes at 220°C. - Step 3
Meanwhile, in the base of a blender, add cilantro, greek yogurt, lime & a pinch of salt. Blend until creamy. - Step 4
Warm or toast the pita according to package instructions. Slice in half. - Step 5
Remove the sheet tray from the oven & assemble the pitas. Spread a dollop of cilantro sauce in the warm pita. Fill the pocket with roasted cauliflower & chickpeas. Spoon a bit more sauce on top. Serve hot & enjoy!