Description
These Roasted Cauliflower Pitas with Zhug and Garlic Tahini are a flavorful and satisfying vegetarian meal. The roasted cauliflower is seasoned with a blend of spices, paired with zesty zhug sauce, and creamy garlic tahini, all stuffed into warm pitas for a delicious dish.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon smoked or sweet paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground turmeric
- 1/4– 1/2 teaspoon cayenne pepper
- juice from half a lemon
- 4 garlic cloves, chopped
- kosher salt black pepper
- 4 fresh naan or pitas, warmed
- pickled red onion and lettuce, for serving
- lemon tahini and mango harissa (recipe in notes) (optional)
Instructions
- Preheat the oven: Preheat the oven to 425° F.
- Roast cauliflower: Toss cauliflower with spices, olive oil, lemon juice, and garlic. Roast until charred.
- Make zhug: Blend parsley, cilantro, jalapeño, garlic, cumin, turmeric, olive oil, and lemon juice.
- Assemble pitas: Spread zhug on pitas, add lettuce, roasted cauliflower, and red onion. Drizzle with more zhug and add tahini and harissa if desired.
Notes
- Lemon Tahini recipe: Blend tahini, lemon juice, garlic powder, honey, and water until smooth.
- Mango Harissa recipe: Blend red harissa sauce, diced mango, and pickled jalapeños until smooth.
Nutrition
- Serving Size: 1 pita
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg