Roasted Cauliflower Chickpea Pita with Lemon-Tahini Dressing

Are you bored of the standard lunch that you bring to get the job done each 7 days? Perfectly then search no further more since this pita is the fantastic detail to pack for your following lunch! This pita is nutrient-packed, entire of fiber and way too delicious. The star of the show is definitely the cauliflower. There is anything about roasted cauliflower that we just are not able to get sufficient of! To be honest, we don’t truly like raw cauliflower, but when you include a little bit of oil and some spices and give that infant a roast, OH MY, we are in food stuff heaven. The great matter about roasted cauliflower is that it has so substantially flavour that it is mouth watering eaten warm OR cold. So you can food prep a head of cauliflower at the commencing of the week, and have a week’s worthy of of filling for your pita. The lemon-tahini dressing is also a should 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 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 toddler 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:

Approach:

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

4. In a smaller bowl whisk the tahini, lemon juice, maple syrup and salt. Increase a splash of h2o if necessary to slender it out.

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

Delight in