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Are you bored of the standard lunch that you carry to operate just about every week? Properly then look no further more simply because this pita is the fantastic issue to pack for your upcoming lunch! This pita is nutrient-packed, whole of fiber and way way too tasty. The star of the show is unquestionably the cauliflower. There is a thing about roasted cauliflower that we just can not get ample of! To be straightforward, we don’t really like uncooked cauliflower, but when you insert a little bit of oil and some spices and give that newborn a roast, OH MY, we are in foods heaven. The excellent detail about roasted cauliflower is that it has so a lot flavour that it is mouth watering eaten sizzling OR cold. So you can food prep a head of cauliflower at the beginning of the 7 days, and have a week’s truly worth of filling for your pita. The lemon-tahini dressing is also a must for this recipe. It adds a bright pop of flavour from the lemon and a excellent creamy texture from the tahini.
Substances:
Pita Filling:
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1 whole-wheat pita
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1 cup cauliflower florets
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1 tbsp olive oil
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Pinch of salt
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½ tsp garlic powder
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½ tsp paprika
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1-2 tbsp hummus
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1 handful of infant Spinach
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¼ cup tomato, chopped
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¼ cup cucumber, chopped
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¼ cup chickpeas
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1-2 tbsp red onions, diced or sliced
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Parsley for garnish
Lemon-Tahini Dressing:
Method:
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Preheat the oven to 425 F and line a baking tray with parchment paper.
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Coat the cauliflower in olive oil, salt, garlic powder and paprika. Roast for 25-30 mins, flipping halfway.
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Assemble the pita: start with a layer of hummus and then load it up with spinach, roasted cauliflower, tomato, cucumber, chickpeas, onions, and parsley.
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In a tiny bowl whisk the tahini, lemon juice, maple syrup and salt. Add a splash of drinking water if necessary to slim it out.
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Leading your pita with the lemon-tahini dressing.
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