Buffalo Cauliflower Pitas
Feel like a vegetarian meal that’s anything but boring? Garnish pita bread with spiced cauliflower coated in a hot sauce. Spread some lime yogurt over the bread and top with crunchy veggies for a delicious lunch or dinner.
Ingredients
- 1 cauliflower, about 2 lb (900 g), cut into small florets
- 2 tbsp (30 ml) olive oil
- 1 tsp sweet paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/3 cup (75 ml) hot sauce (Frank’s RedHot-style)
- 3/4 cup (180 ml) 2% Greek yogurt
- 1 lime, zest finely grated
- 6 radishes, cut into thin slices
- 2 tbsp (30 ml) lime juice
- 4 thick pita breads (see note), halved
- 2 Lebanese cucumbers, cut into long ribbons
- 1 iceberg lettuce, thinly sliced
- Mint leaves, to taste (optional)
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, combine the cauliflower, oil and spices. Season with salt and pepper. Spread the cauliflower out on the baking sheet. Bake for 18 to 20 minutes or until golden, stirring halfway through cooking.
- Pour the hot sauce into the same large bowl. Add the cooked cauliflower and toss well to coat in the sauce.
- Meanwhile, in another bowl, combine the yogurt and lime zest. Season with salt and pepper.
- In a third bowl, combine the radishes and lime juice. Season with salt.
- Spread the yogurt mixture over the inside of the pita halves, on one side only. Fill with the cauliflower, radishes, cucumbers and lettuce. Garnish with the mint leaves.
Feel like a vegetarian meal that’s anything but boring? Garnish pita bread with spiced cauliflower coated in a hot sauce. Spread some lime yogurt over the bread and top with crunchy veggies for a delicious lunch or dinner.