Vegan Cauliflower Pita Sandwiches
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
133 kcal
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Course
Main Course
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Cuisine
Mediterranean
Vegan Cauliflower Pita Sandwiches
Description
Roasting cauliflower florets coated in olive oil and a blend of warm spices including cumin, paprika, coriander, and garlic powder creates a flavorful, tender filling for the pita sandwiches. The long roast time at 425°F produces golden, slightly crisp edges and a fork-tender interior. Stuffing the roasted cauliflower into halved pita breads with shredded lettuce and sliced tomato adds fresh, cool crunch contrasting the warm filling. Drizzling tahini sauce on top adds a creamy, nutty element that complements the spices used on the cauliflower.
This dish is suitable for a light lunch or casual dinner and is plant-based. Preparing the filling ahead and assembling when ready helps maintain the vegetables’ texture. These sandwiches are versatile and can accommodate various toppings.
Cauliflower and prepared elements can be stored separately in the refrigerator, then combined just before eating to keep the pita from becoming soggy.
Ingredients
- 1 cauliflower cut into florets, head
- 3 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon Coriander
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For Serving
- lettuce shredded
- tomato sliced
- tahini sauce
- small pita bread cut in half to create a pocket
Instructions
- Preheat the oven to 425°F degrees and line a large baking sheet with parchment paper.
- Add the cauliflower and olive oil to the prepared baking sheet. In a small bowl, whisk together cumin, paprika, coriander, garlic powder, salt and pepper, and sprinkle it on the cauliflower. Use your hands to toss the cauliflower with the seasoning on all sides.
- Bake until the cauliflower is golden brown and fork tender, about 40 minutes, tossing halfway through.
- To assemble the pitas, place lettuce and tomatoes in the pita pockets, add the roasted cauliflower on top and drizzle with the tahini sauce.
Notes
- Store the roasted cauliflower, vegetables, and pita separately in the fridge to keep the pitas from becoming soggy before assembling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 335mg | 14% |
| Potassium | 453mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 69mg | 77% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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