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Delicious Roasted Cauliflower Pitas

Jessica T. Brown
Roasted Cauliflower Pitas with Zhug and Garlic Tahini offer a flavorful, plant-based meal that combines spiced, roasted cauliflower with herby zhug and creamy tahini sauce. This recipe delivers balanced nutrition and bold flavors in an easy-to-prepare pita wrap, perfect for everyday dinners or meal prep.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Lunch, Main Dish
Cuisine Middle Eastern, Plant-based, Vegetarian
Servings 4

Equipment

  • 1 Baking Sheet
  • 1 Food Processor
  • 1 Measuring spoons (set)
  • 1 Mixing Bowl
  • 1 Blender

Ingredients
  

  • 1 large cauliflower head broken into florets
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp smoked or sweet paprika
  • 2 tsp ground cumin
  • ½ tsp ground cardamom
  • ½ tsp ground turmeric
  • ¼ to ½ tsp cayenne pepper adjust to taste
  • Juice of half a lemon
  • 4 garlic cloves minced
  • Salt and freshly ground black pepper to taste
  • 4 warm naan breads or pita pockets
  • Pickled red onions and fresh lettuce for serving

For the Zhug Sauce:

  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
  • 1 large jalapeño seeded if preferred
  • 1 garlic clove finely chopped
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ⅓ cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice

Instructions
 

  • Prepare the Cauliflower Florets: Begin by washing the large head of cauliflower under cold running water to remove any dirt or impurities.
    Pat it dry thoroughly with a clean kitchen towel or paper towels.
    Cut the cauliflower into evenly sized florets—this helps ensure they roast uniformly.
    Place the florets in a large mixing bowl, ready for seasoning.
  • Season the Cauliflower: Drizzle 3 tablespoons of extra-virgin olive oil over the cauliflower florets.
    Sprinkle 1 tablespoon smoked or sweet paprika, 2 teaspoons ground cumin, ½ teaspoon ground cardamom, ½ teaspoon ground turmeric, and ¼ to ½ teaspoon cayenne pepper over them.
    Add the juice from half a fresh lemon for a bright, tangy note.
    Next, mince 4 garlic cloves finely and add them to the bowl.
    Finally, season with kosher salt and freshly ground black pepper to taste.
    Using your hands or a large spoon, toss the florets gently but thoroughly, ensuring each piece is coated evenly with the spice blend and oil.
  • Roast the Cauliflower: Preheat your oven to 425°F (220°C).
    Spread the seasoned cauliflower florets in a single layer on a rimmed baking sheet—avoid overcrowding to ensure they roast rather than steam.
    Place the baking sheet in the oven and roast for 15 minutes.
    After this initial roasting time, remove the baking sheet and use a spatula to carefully flip or toss the florets.
    Return the tray to the oven and continue roasting for an additional 15 minutes.
    You want the cauliflower to develop a light char with crispy edges while remaining tender inside.
  • Make the Zhug Sauce: While the cauliflower roasts, prepare the herby green sauce known as zhug.
    Gather one bunch each of fresh parsley and cilantro, rinse thoroughly, and roughly chop. Remove seeds from a large jalapeño if you prefer less heat.
    Add the herbs and jalapeño to a food processor along with one finely chopped garlic clove, 1 teaspoon ground cumin, ½ teaspoon ground turmeric, ⅓ cup extra-virgin olive oil, and 2 tablespoons fresh lemon juice.
    Pulse the mixture until it becomes finely chopped and well combined.
    If the sauce is too thick to your liking, add water one tablespoon at a time, pulsing between additions, until you achieve a smooth, sauce-like consistency. Taste and season with salt as needed.
  • Warm the Pitas or Naan: Just before the cauliflower finishes roasting, warm your choice of 4 fresh naan breads or pita pockets.
    This can be done in a dry skillet over medium heat, in a warm oven wrapped in foil, or briefly in the microwave.
    Warming the bread makes it more pliable and enhances the eating experience.
  • Assemble the Pitas: To build your pitas, spread a generous layer of zhug sauce inside each warmed bread.
    Layer fresh lettuce leaves and a few spoonfuls of the roasted cauliflower florets on top.
    Add pickled red onions for a tangy crunch. Drizzle more zhug over the fillings for an extra punch of flavor.
    Optionally, finish with lemon tahini sauce or mango harissa if you like a creamy or spicy kick.
  • Serve and Enjoy: Serve the prepared pitas immediately while warm and flavorful.
    This dish pairs wonderfully with a simple side salad or extra pickled vegetables.
    Leftovers can be stored in an airtight container and reheated gently for a quick, nutritious meal the next day.

Notes

  • Lemon Tahini Sauce: Blend ½ cup tahini with 3 tbsp lemon juice, ½ tsp garlic powder, 1 tsp honey, and ¼ cup water until smooth. Add water to reach desired consistency and season with salt to taste.
  • Mango Harissa: Combine ½ cup red harissa paste, 1 cup diced mango, and ¼ cup pickled jalapeños in a blender; blend until smooth for a sweet and spicy kick.
  • Adjust cayenne pepper according to your heat preference to keep the dish balanced.
  • For a gluten-free option, substitute naan or pita with your favorite gluten-free flatbread.
  • Roasting the cauliflower until lightly charred enhances flavor and texture, so don’t skip the toss halfway through cooking.