Active Time:
20 minutes
Total Time:
45 minutes
Servings:
4
Nutrition Profile:
Nut-Free
Healthy Pregnancy
Soy-Free
High-Fiber
Vegetarian
High-Protein
Egg-Free
Ingredients:
- 1/2 cup thinly sliced red onion
- 1/2 cup cider vinegar
- 1/4 cup water plus 3-5 tablespoons, divided
- 2 teaspoons pure maple syrup
- 1 1/4 teaspoons salt, divided
- 1 medium head cauliflower (2 1/4 lbs.), broken into bite-size florets (about 8 cups)
- 1 (15-oz.) can no-salt-added chickpeas, rinsed and patted dry
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground turmeric
- 1/2 cup whole-milk plain strained (Greek-style) yogurt
- 1/2 cup packed tender herbs, such as dill, mint or parsley, plus more for garnish
- 1/3 cup julienned sun-dried tomatoes with herbs, drained
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon harissa paste
- 4 (6-inch) whole-wheat pita rounds
- 8 leaves bibb lettuce
Directions: Preheat oven to 450°F. Place onion in a medium heatproof bowl. Combine vinegar, 1/4 cup water, maple syrup, and 1/2 teaspoon salt in a small saucepan; bring to a simmer over medium-high heat, stirring occasionally. Pour over the onion; set aside to pickle for 30 to 60 minutes, stirring occasionally.
Meanwhile, toss cauliflower, chickpeas, oil, cumin, coriander, garlic powder, turmeric, and 1/2 teaspoon salt together on a large rimmed baking sheet; spread in an even layer. Roast, stirring once, until the cauliflower is tender and golden brown, about 30 minutes.
Combine yogurt, herbs, sun-dried tomatoes, tahini, lemon juice, harissa, and the remaining 1/4 teaspoon salt in a food processor or blender; process until smooth, about 1 minute, scraping down the sides as needed. With the motor running, drizzle in the remaining 3 to 5 tablespoons water until the desired consistency is reached.
Drizzle 1/2 cup of the yogurt mixture over the roasted cauliflower and chickpeas; toss to coat evenly.
To assemble, spread the remaining 1/2 cup yogurt mixture over pitas. Top with lettuce leaves. Spoon the cauliflower mixture over the lettuce (about 1 1/2 cups each). Drain the onions; divide among the pitas. Garnish with additional torn herbs if desired.
Nutrition Information:
Serving Size: 1 pita
Calories 521, Fat 21g, Saturated Fat 3g, Cholesterol 4mg, Carbohydrates 67g, Total Sugars 8g, Added Sugars 0g, Protein 21g, Fiber 13g, Sodium 770mg, Potassium 1,132mg