Vegan Pita Sandwich Recipe
This vegan pita sandwich is made with roasted spiced cauliflower, lettuce, tomatoes, and tahini sauce tucked into warm pita bread.
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
My Top Tip: Warm the pita before opening it. This makes a big difference, especially with store-bought pita. Once it's warm and flexible, cut it in half and gently open the pocket with your fingers. If it starts to tear, stop forcing it and use it like a folded sandwich instead.
Storage: Store the roasted cauliflower separately from the pita, lettuce, tomatoes, and tahini sauce. The cauliflower will keep in an airtight container in the fridge for up to 4 days. Reheat in a 375°F oven or air fryer for 5 to 8 minutes, or in a skillet over medium heat for 3 to 5 minutes, until warmed through.
Freezing: I don't recommend freezing the assembled pita sandwiches. To freeze the roasted cauliflower, let it cool completely, then transfer it to a freezer-safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight and reheat in a 375°F oven or air fryer until warmed through.
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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