Roasted Cauliflower Pita Pockets
Smoky, spicy roasted cauliflower meets creamy hummus and tangy feta in these Mediterranean-inspired pitas. Topped with fresh greens, they’re easy to make, bursting with flavor, and perfect for a vegetarian meal prep or a quick weeknight dinner.
Equipment
- 1 large baking sheet – for roasting cauliflower
- 1 chef’s knife – for chopping cauliflower
- 1 large mixing bowl – for tossing cauliflower with spices
- 1 silicone spatula – for spreading hummus
- 4 to 6 pita breads – used as the base for the meal
Ingredients
- 1 head cauliflower cut into bite-sized florets
- 1 tablespoon olive oil
- 1 teaspoon chipotle chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 4 to 6 pita breads store-bought or homemade
- 1 cup hummus any variety you enjoy
- ½ cup crumbled feta cheese
- 2 to 3 handfuls of microgreens or spring greens
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Season the Cauliflower: Place the cauliflower florets in a large mixing bowl. Drizzle with olive oil and toss until evenly coated. In a small dish, combine the chipotle chili powder, garlic powder, smoked paprika, salt, and pepper. Sprinkle the spice blend over the cauliflower and toss again to ensure all pieces are well seasoned.
- Roast the Cauliflower: Spread the seasoned cauliflower out in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, turning the pieces once halfway through. The cauliflower should be golden brown and tender with slightly crispy edges.
- Warm the Pitas: While the cauliflower roasts, warm your pitas in the oven for the last 3–5 minutes of the roasting time, or heat them in a dry skillet for 30–60 seconds per side. This step adds flexibility and softness to the bread, making it easier to fill and fold.
- Assemble the Pitas: Spread a generous layer of hummus (about ¼ cup) over each warm pita. Top with several spoonfuls of roasted cauliflower, followed by a sprinkle of feta cheese. Finish with a handful of microgreens or spring greens for freshness and crunch.
- Serve and Enjoy: Serve the assembled pitas immediately while the cauliflower is warm. They’re perfect as a light main course or a satisfying lunch.
Notes
- Make-Ahead Tip: The roasted cauliflower can be prepped and stored in the fridge for up to 3 days. Reheat in a skillet or oven before assembling.
- Hummus Ideas: Classic hummus works beautifully, but feel free to experiment with roasted red pepper, garlic, or chipotle hummus for added depth.
- Vegan Option: Simply swap out the feta cheese for a plant-based alternative or omit it entirely—these pitas still pack plenty of flavor.
- Add Extra Protein: For a more filling meal, add canned chickpeas or grilled tofu strips along with the cauliflower.
- Pita Pointers: If using store-bought pita, opt for pocket-less versions or flatbreads to make assembly easier and less messy.
