Roasted Cauliflower Chickpea Pita with Lemon-Tahini Dressing

Are you bored of the typical lunch that you convey to function every single 7 days? Properly then glance no even further because this pita is the perfect point to pack for your up coming lunch! This pita is nutrient-packed, full of fiber and way much too tasty. The star of the clearly show is absolutely the cauliflower. There is something about roasted cauliflower that we just can not get adequate of! To be honest, we will not actually like raw cauliflower, but when you increase a little bit of oil and some spices and give that little one a roast, OH MY, we are in foods heaven. The excellent factor about roasted cauliflower is that it has so considerably flavour that it is mouth watering eaten warm OR chilly. So you can food prep a head of cauliflower at the beginning of the week, and have a week’s really worth of filling for your pita. The lemon-tahini dressing is also a must for this recipe. It adds a dazzling pop of flavour from the lemon and a fantastic creamy texture from the tahini.

Substances:

Pita Filling:

• 1 entire-wheat pita

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• 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 little one Spinach

• ¼ cup tomato, chopped

• ¼ cup cucumber, chopped

• ¼ cup chickpeas

• 1-2 tbsp crimson onions, diced or sliced

• Parsley for garnish

Lemon-Tahini Dressing:

Strategy:

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: commence with a layer of hummus and then 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 h2o if vital to slender it out.

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

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