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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!
12-18mo18-24mo2-3y3-5y
WheatSesame
Ingredients
- 1 head cauliflower
- 3 tbsp extra-virgin olive oil
- kosher salt
- freshly ground black pepper
- 3 tbsp tahini
- 1 tbsp store-bought
- 2 green onion
- 5.5 tbsp toasted sesame seed
- 0.5 cup roma tomato
- 2 red radishe
- 4 pita pocket
- 0.25 cup pickled onion
- wild arugula
Steps
- Bring a large pot of heavily salted water to a boil. Add the whole cauliflower head and boil until tender, about 10 to 12 minutes. 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.
Nutrition
- Calories
- 378
- Protein
- 11g
- Fat
- 19g
- Carbs
- 44g
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