Roasted Cauliflower Chickpea Pita with Lemon-Tahini Dressing

Are you bored of the standard lunch that you just convey to work each week? Effectively then look no additional as a result of this pita is the proper factor to pack in your subsequent lunch! This pita is nutrient-packed, filled with fiber and method too tasty. The star of the present is unquestionably the cauliflower. There's something about roasted cauliflower that we simply cannot get sufficient of! To be trustworthy, we do not actually like uncooked cauliflower, however once you add a little bit of oil and a few spices and provides that child a roast, OH MY, we're in meals heaven. The wonderful thing about roasted cauliflower is that it has a lot flavour that it's scrumptious eaten scorching OR chilly. So you possibly can meal prep a head of cauliflower at first of the week, and have per week's price of filling in your pita. The lemon-tahini dressing can also be a should for this recipe. It provides a shiny pop of flavour from the lemon and an ideal 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 child 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:

Technique:

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: begin with a layer of hummus after which load it up with spinach, roasted cauliflower, tomato, cucumber, chickpeas, onions, and parsley.

4. In a small bowl whisk the tahini, lemon juice, maple syrup and salt. Add a splash of water if essential to skinny it out.

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

ENJOY