Roasted Cauliflower Pitas

5 from 9 votes

These Roasted Cauliflower Pitas are are stuffed with oven-roasted vegetables and drizzled with a garlic lemon tahini sauce - vegan, filling and so delicious

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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.

With these Roasted Cauliflower 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 sauce!

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!

These Roasted Mediterranean Cauliflower Potato Pitas are drizzled by a garlic lemon tahini sauce - a delicious modern twist on a vegan Lebanese recipe!

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Roasted Cauliflower Pitas

These Roasted Cauliflower Pitas are are stuffed with oven-roasted vegetables and drizzled with a garlic lemon tahini sauce – vegan, filling and so delicious
5 from 9 votes
Servings 2 servings
Course Main Course
Calories 774
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients
  

  • 2 garlic naans/pita breads
  • 1/2 head of cauliflower cut into florets
  • 4-6 baby red potatoes quartered
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp coriander
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Garlic Lemon Tahini Sauce

  • 1/4 cup tahini sesame seed paste
  • 2 tbsp cup lukewarm water or more for consistency.
  • 1 garlic clove crushed
  • 1 tbsp lemon juice or more to taste
  • Salt to taste
  • Fresh parsley chopped (optional)

For serving

  • Mixed greens or lettuce
  • Tomatoes sliced
  • Fresh parsley chopped
  • Lemon wedges

Instructions

  • 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.

Nutrition

Serving: 1g, Calories: 774kcal, Carbohydrates: 109g, Protein: 19g, Fat: 31g, Saturated Fat: 4g, Sodium: 399mg, Potassium: 2267mg, Fiber: 10g, Sugar: 6g, Vitamin A: 595IU, Vitamin C: 55mg, Calcium: 148mg, Iron: 6.2mg

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These Roasted Mediterranean Cauliflower Potato Pitas are drizzled with a garlic lemon tahini sauce - a delicious modern twist on a vegan Lebanese recipe!

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  1. I made these for my office Sandwich CSA. We have a weekly CSA for sandwiches. Each Monday another member makes sandwiches for the group. So I made 26 of these. They came out delicious. I added cucumber to them for a little extra crunch but otherwise followed the recipe exactly. I hope my coworkers like them as much as I do.