Roasted Cauliflower Chickpea Pita with Lemon-Tahini Dressing

Are you bored of the usual lunch that you carry to get the job done each and every week? Nicely then glimpse no even further for the reason that this pita is the ideal issue to pack for your next lunch! This pita is nutrient-packed, comprehensive of fiber and way as well tasty. The star of the display is surely the cauliflower. There is one thing about roasted cauliflower that we just can’t get more than enough of! To be sincere, we never actually like uncooked cauliflower, but when you incorporate a little bit of oil and some spices and give that infant a roast, OH MY, we are in food stuff heaven. The terrific issue about roasted cauliflower is that it has so significantly flavour that it is delectable eaten very hot OR cold. So you can food prep a head of cauliflower at the beginning of the week, and have a week’s well worth of filling for your pita. The lemon-tahini dressing is also a must for this recipe. It provides a shiny pop of flavour from the lemon and a fantastic creamy texture from the tahini.

Substances:

Pita Filling:

• 1 full-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 little one Spinach

• ¼ cup tomato, chopped

• ¼ cup cucumber, chopped

• ¼ cup chickpeas

• 1-2 tbsp purple onions, diced or sliced

• Parsley for garnish

Lemon-Tahini Dressing:

Process:

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 minutes, flipping midway.

3. Assemble the pita: start out with a layer of hummus and then load it up with spinach, roasted cauliflower, tomato, cucumber, chickpeas, onions, and parsley.

4. In a compact bowl whisk the tahini, lemon juice, maple syrup and salt. Include a splash of drinking water if necessary to slender it out.

5. Leading your pita with the lemon-tahini dressing.

Take pleasure in