This is one of my favorite Lebanese recipes…although you probably shouldn’t believe me, because I may just start every single Lebanese inspired recipe by saying that exact phrase! I’m a little biased…what can I say?
I grew up eating this food and till this day I still feel like it’s some of the healthiest and tastiest. Most of these Lebanese recipes I learned from my parents don’t need to be messed with one bit or improved. But I’m still going to add a modern twist to them here and there.
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With these Roasted Mediterranean Cauliflower Potato Pitas, I used red skin baby potatoes instead of traditional yellow potatoes and I served them on a thicker garlic naan bread compared to our traditional thin pitas. I’ve also added lots of extra greens to brighten up the dish with more fresh flavor. And what brings the whole thing together – that drizzle of the garlic lemon tahini dressing!
You guys, this pita is the bomb! It’s loaded with so much flavor, texture and color…and plus it’s vegan, low-calorie and totes healthy! You have to give it a try!
Try it, Love it, Share it!
Hope you try this recipe for Roasted Mediterranean Cauliflower Potato Pitas. Please tag me #feelgoodfoodie so I can see all your fabulous recreations on Instagram, Facebook, Pinterest and Twitter!
These Roasted Mediterranean Cauliflower Potato Pitas are drizzled with a garlic lemon tahini sauce - a delicious modern twist on a vegan Lebanese recipe!
Course: Main Course
Keyword: Cauliflower Pitas, Roasted Cauliflower
Author: Yumna Jawad
2garlic naans/pita breads
1/2head of cauliflowercut into florets
4-6baby red potatoesquartered
Salt and pepper to taste
Garlic Lemon Tahini Sauce
1/4cuptahini sesame seed paste
2tbspcup lukewarm wateror more for consistency.
1tbsplemon juiceor more to taste
Salt to taste
Fresh parsleychopped (optional)
Mixed greens or lettuce
Preheat the oven to 425F degrees and line a large baking sheet with aluminum foil or parchment paper.
Cauliflower on one side of the baking dish and the potatoes on the other side. Add the olive oil, ground cumin, paprika, coriander, garlic powder, salt and pepper, and toss both the potatoes and the cauliflower with the oil and seasoning separately.
Make sure not to over crowd the baking dish, or you may want to use two separate ones. Bake for about 20-25 minutes until potatoes and cauliflower are crispy and golden.
To make the Garlic Lemon Tahini Sauce, whisk all the ingredients together until you reach a creamy consistency. Taste and adjust as you desire.
To assemble the pitas, lay them open on aluminum foil and heat the pita in the oven for a couple minutes. Add potatoes and cauliflower to the pitas, drizzle with the sauce and add the mixed greens, tomatoes, and parsley, if you desire.
Enjoy warm immediately out of the oven.
Roasted Mediterranean Cauliflower Potato Pitas
Amount Per Serving (1 g)
Calories 774Calories from Fat 279
% Daily Value*
Total Fat 31g48%
Saturated Fat 4g20%
Total Carbohydrates 109g36%
Dietary Fiber 10g40%
* Percent Daily Values are based on a 2000 calorie diet.
I'm Yumna. I literally learned to cook 2 weeks after I got married over the phone with my mom. When I was brave enough to fly solo, I started treading on trendy foodie territory and built an Instagram page with over 2 MILLION followers. Now I have hundreds of real good food recipes that will make you and your family feel oh-so good!