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Spiced Cauliflower Chickpea Pitas

A quick, spiced roasted cauliflower and chickpea filling served with a simple garlic-yogurt sauce in warm pitas.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 4 cups cauliflower florets from about 1 head
  • 15 ounces cooked chickpeas 1 can, drained and rinsed
  • 1 red onion sliced
  • 1/4 cup olive oil
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • dash cinnamon
  • 1 tsp kosher salt
  • Italian parsley chopped, optional for garnish
  • 4 pitas store-bought or homemade
  • 1 cup plain yogurt Greek or regular
  • 1 garlic clove very finely minced or pressed
  • 1 tsp lemon juice freshly squeezed

Instructions

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil if desired.
  • In a large bowl or directly on the baking sheet, combine the cauliflower florets, drained chickpeas, and sliced red onion.
  • Drizzle the olive oil over the vegetables and chickpeas, then sprinkle on the garam masala, curry powder, smoked paprika, turmeric, cinnamon, and kosher salt. Toss until everything is evenly coated and spread in a single layer on the sheet.
  • Roast for 20–25 minutes, stirring or shaking the pan once halfway through, until the cauliflower is tender, chickpeas are crisped, and onion edges begin to brown.
  • While the vegetables roast, whisk together the plain yogurt, minced garlic, and lemon juice in a small bowl to make the garlic-yogurt sauce.
  • Warm the pitas if desired, then fill each pita with roasted cauliflower and chickpeas, drizzle with the garlic-yogurt sauce, and sprinkle with chopped parsley if using. Serve immediately.

Equipment

  • Baking Sheet
  • parchment paper or foil (optional)
  • Mixing Bowl
  • small bowl
  • Measuring spoons
  • garlic press or knife

Notes

  • Nutrition info excludes pitas and yogurt sauce.