Roasted Cauliflower Pitas with Zhug and Garlic Tahini

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

1 large head cauliflower, cut into florets

3 tablespoons extra-virgin olive oil

1 tablespoon smoked or sweet paprika

2 teaspoons ground cumin

1/2 teaspoon ground cardamom

½ teaspoon ground turmeric

1/4- ½ teaspoon cayenne pepper

juice from half a lemon

4 garlic cloves, chopped

kosher salt black pepper

4 fresh naan or pitas, warmed

pickled red onion and lettuce, for serving

lemon tahini and mango harissa (recipe in notes) (optional)

1 bunch fresh parsley

1 bunch fresh cilantro

1 large jalapeño, seeded if desired

1 clove garlic, finely chopped or grated

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/3 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

Directions

1. Preheat the oven to 425° F. 2. On a baking sheet, tossed together the cauliflower, olive oil, paprika, cumin, cardamom, turmeric, cayenne, lemon, garlic, and a large pinch each of salt and pepper. Bake 15 minutes, toss and bake another 15 minutes, until lightly charred.3. To make the zhug. Combine all ingredients in a food processor or blender. Pulse until finely chopped. If the sauce is too thick, add water, 1 tablespoon at a time to thin. Taste and add more salt as needed. 4. To assemble, stuff/spread each pita with zhug, then lettuce, roasted cauliflower, and red onion. Drizzle over more zhug. Add tahini and harissa, if desired (recipes in notes).

Nutrition

• Calories: 713 kcal