Roasted Cauliflower Pitas

 

Roasted Cauliflower Pitas with Zhug and Garlic Tahini

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Servings: 4

 

Calories: 557kcal

Ingredients

• 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
• ½ teaspoon ground turmeric
• 1/4- ½ 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)

Zhug (herby green sauce)

• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• 1 large jalapeño, seeded if desired
• 1 clove garlic, finely chopped or grated
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/3 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice

Instructions

• 1. Preheat the oven to 425° F. 

  2. On a baking sheet, tossed together the cauliflower, olive oil, paprika, cumin, cardamom, turmeric, cayenne, lemon, garlic, and a large pinch each of salt and pepper. Bake 15 minutes, toss and bake another 15 minutes, until lightly charred.

  3. To make the zhug. Combine all ingredients in a food processor or blender. Pulse until finely chopped. If the sauce is too thick, add water, 1 tablespoon at a time to thin. Taste and add more salt as needed. 

  4. To assemble, stuff/spread each pita with zhug, then lettuce, roasted cauliflower, and red onion. Drizzle over more zhug. Add tahini and harissa, if desired (recipes in notes).
  Serve with pickled red onions, avocado, cucumbers