Stashcook: Meal Planner & Recipe Keeper

Roasted Cauliflower Pita with Spicy Maple Syrup & Arugula Recipe

Name: Roasted Cauliflower Pita with Spicy Maple Syrup & Arugula
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 large head cauliflower; 4 pita breads; 1 lemon; 1 x (250 g) pkg ricotta cheese; 1 x (142 g) pkg arugula; 1/4 teaspoon black pepper; 1/4 teaspoon crushed red pepper; 1 tablespoon Dijon mustard; 3 tablespoons extra virgin olive oil; 2 tablespoons maple syrup; 1/4 teaspoon salt; 1 tablespoon balsamic vinegar

Stashcook

This is a yummy pita bread topped with roasted cauliflower, spicy maple syrup, and creamy ricotta. It's a little bit sweet, a little bit spicy, and has a fresh salad on the side. You cook the cauliflower until it's nice and brown, then put it on the pita with cheese and syrup!

Ingredients

1 large head cauliflower

4 pita breads

1 lemon

1 x (250 g) pkg ricotta cheese

1 x (142 g) pkg arugula

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper

1 tablespoon Dijon mustard

3 tablespoons extra virgin olive oil

2 tablespoons maple syrup

1/4 teaspoon salt

1 tablespoon balsamic vinegar

Method

Preheat your oven to broil on high and put the rack in the top part.

Wash the cauliflower and cut it into small pieces that look like trees.

Put the cauliflower on a baking sheet and drizzle it with 2 tablespoons of olive oil. Sprinkle some salt and pepper on it and mix it all up.

Cook the cauliflower in the oven for about 15 minutes. You want it to get brown and a little crispy.

While the cauliflower is cooking, mix the maple syrup, balsamic vinegar, and crushed red pepper in a bowl. This is your spicy maple syrup.

Take the lemon and grate the outside to get the zest. Put the zest in a bowl.

Add the ricotta cheese to the lemon zest with a little salt and pepper. Mix it up. This is your lemony ricotta.

Cut the lemon in half and squeeze the juice into another bowl. Add 1 tablespoon of olive oil, the Dijon mustard, a pinch of salt, and pepper. Whisk it all together. This is your dressing.

When the cauliflower is done, take it out of the oven.

Put the pita breads in the oven for about 1 minute. They should be warm and a little toasty.

Spread the lemony ricotta on each pita bread. Then put the roasted cauliflower on top.

Cut the pita breads into pieces like a pizza.

Put the arugula in a big bowl and pour the dressing on it. Toss it so all the leaves get some dressing.

Put a pita on each plate and drizzle the spicy maple syrup over the top.

Add some of the salad next to the pita and you're ready to eat!

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