Roasted Cauliflower Pitas with Zhug and Garlic Tahini
Fun, delicious, and different...serve with homemade fries for a meal everyone will love!
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Servings: 4
Calories: 713kcal
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).
Lemon Tahini: Combine 1/2 cup tahini, 3 tablespoons lemon juice, 1/2 teaspoon garlic powder, 1 teaspoon honey, and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.
Mango Harissa: In a blender, combine 1/2 cup red harissa sauce, 1 cup diced mango, and 1/4 cup pickled jalapeños, blend until smooth.
Calories: 713kcal