Vegan Cauliflower Pita Sandwiches
Vegan pita sandwich filled with roasted cauliflower generously seasoned with bright Mediterranean spices, fresh tomatoes, crisp lettuce, and tahini!
Servings: 4 servings
Equipment
Ingredients
- 1 head cauliflower cut into florets
- 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
- Shredded lettuce
- Tomatoes sliced
- Tahini sauce
- Small pita breads 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
Storage: If you're planning on making this recipe for meal prep, I would roast the cauliflower at the beginning of the week, slice the tomatoes and wash the lettuce. Store everything in the fridge in separate containers, and then assemble the pita sandwiches when you're ready to eat. The roasted cauliflower will last in the fridge for up to four days. If you want to reheat the cauliflower, you can throw it in the air fryer for a few minutes or heat it up in the microwave.
Nutrition
Calories: 133kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 335mg | Potassium: 453mg | Fiber: 3g | Sugar: 3g | Vitamin A: 132IU | Vitamin C: 69mg | Calcium: 39mg | Iron: 1mg
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