Roasted Cauliflower Pita

This roasted cauliflower pita is my favorite vegetarian meal to make for “meatless Monday”, or any other day of the week, with only 30 minutes of prep time!

Course Main Course, Sandwich

Cuisine middle eastern

Keyword cauliflower, pita, roasted, schwarma, tahini, vegan, vegetable, vegetarian, zhoug

Servings people

Calories 378kcal

Ingredients

1 large head cauliflower, trimmed
3 tablespoons extra-virgin olive oil
Kosher salt, as needed
Freshly ground black pepper, as needed
3 tablespoons Tahini
1 tablespoon store-bought or homemade zhoug
2 medium green onions, thinly sliced
1½ tablespoons toasted sesame seeds
½ cup diced Roma tomatoes
2 medium red radishes, finely diced
4 pita pockets, warmed and top ½” trimmed off
¼ cup pickled onions
Wild arugula, as needed

US Customary - Metric

Instructions

boil. Add the whole cauliflower head and boil until tender, flipping the cauliflower halfway through cooking, about 10 to 12 minutes total. Remove cauliflower head and let drain.
Heat oven to broil on high.
Place it on a baking sheet and drizzle with the olive oil. Season with salt and pepper.
Broil until the cauliflower is lightly charred on the top, about 5 minutes, checking occasionally.
Add the cauliflower to a medium mixing bowl and break into smaller pieces with tongs.Top with the tahini, zhoug, green onions, sesame seeds, tomatoes, and diced radishes, tossing to combine.
Pile into the warmed pitas with pickled onions and arugula and serve.

Video

Nutrition