Stashcook: Meal Planner & Recipe Keeper

Spiced Cauliflower Pita Pockets Recipe

Name: Spiced Cauliflower Pita Pockets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 large cauliflower head; 200 ml Greek yogurt; 2 Tbsp tandoori masala; 1 Tbsp olive oil; 1 small red onion; 2 large tomatoes; 1 small cucumber; 1 handful of parsley; 1 lime; 1/2 Tsp smoked paprika; 4 large pita breads; Salt to taste; Black pepper to taste

Stashcook

This recipe is for yummy pockets made with pita bread. They are filled with spicy cauliflower and fresh veggies. It's like a tiny, tasty sandwich that's round and easy to hold. You can eat it for lunch or dinner.

Ingredients

1 large cauliflower head

200 ml Greek yogurt

2 Tbsp tandoori masala

1 Tbsp olive oil

1 small red onion

2 large tomatoes

1 small cucumber

1 handful of parsley

1 lime

1/2 Tsp smoked paprika

4 large pita breads

Salt to taste

Black pepper to taste

Method

Preheat the oven to 220°C/428°F. Line a large baking sheet with parchment paper.

Cut the cauliflower into medium florets and place them in a large bowl. In a separate bowl, mix together the Greek yogurt, tandoori masala, olive oil, salt, and black pepper.

Pour the yogurt mixture over the cauliflower florets and toss until they are well coated. Spread the cauliflower on the prepared baking sheet in a single layer.

Roast the cauliflower in the preheated oven for 20 minutes, or until tender and slightly charred.

While the cauliflower is roasting, prepare the salad. Finely chop the red onion, tomatoes, and cucumber. Chop the parsley and mix with the chopped vegetables in a bowl. Squeeze in the lime juice and season with salt, pepper, and smoked paprika.

Warm the pita breads in the oven for 2-3 minutes or until they are soft and pliable.

Cut the top edge of each pita bread to open the pocket. Fill each pita pocket with the roasted cauliflower and top with the fresh salad.

Serve the spiced cauliflower pita pockets immediately while warm.

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