Description
Enjoy a delightful combination of crispy buffalo cauliflower and hearty chickpeas wrapped in soft pita bread, perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 medium head cauliflower, chopped into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 cup buffalo sauce (adjust to taste)
- 4 whole wheat or regular pita breads
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Greek yogurt or vegan alternative
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine cauliflower florets with olive oil, garlic powder, cumin, and a pinch of salt. Toss until evenly coated.
- Add the drained chickpeas to the bowl and drizzle with buffalo sauce. Mix well.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Roast for about 25-30 minutes until crispy and caramelized, tossing halfway through.
- During the last few minutes of roasting, wrap pitas in foil and warm them in the oven or toast lightly on a skillet.
- Spoon generous amounts of the roasted filling into each warm pita pocket. Top with fresh cilantro and a dollop of Greek yogurt or its vegan counterpart.
Nutrition
- Serving Size: 1 pita (155g)
- Calories: 320
- Sugar: 4g
- Sodium: 460mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg
Keywords: - For extra creaminess, add diced avocado or substitute chickpeas with black beans. - Customize your heat level by adjusting the amount of buffalo sauce used.