Tandoori Cauliflower Pita Flatbreads with Tahini Cumin “Yogurt”
Healthy Little Vittles recipe - American
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 pita/flatbreads, (I used MyBread)
- 10 oz bag cauliflower florets
- 1/2 cup green peas, (frozen and cooked)
- 1 can chickpeas
- arugula
- 1/4 cup olive oil
- 2 tbsp tandoori masala seasoning
- 1/2 tsp salt
- Tahini Cumin “Yogurt” Sauce, (below)
- pitaya powder, (optional)
- turmeric, (optional)
- 1/4 cup tahini
- 1 tsp minced garlic
- 2 tsp cumin powder
- (2) 5.3 oz non-dairy yogurt, (I used Rippl plain greek style)
- 1 tbsp lemon juice
- pinch salt
- 1/2 tsp pitaya powder, (optional)
- 1/2 tsp turmeric powder, (optional)
Instructions
- 1
Preheat your oven to 400 degrees
- 2
In a large bowl, combine the cauliflower florets and drained chickpeas. Add the olive oil and tandoori masala seasoning and stir to coat the cauliflower and chickpeas well
- 3
Spread the cauliflower and chickpeas onto a parchment paper lined baking sheet and bake in the oven for 15-20 minutes
- 4
Meanwhile, make your “yogurt” sauce by whisking all ingredients in a medium bowl until smooth and well combined (except pitaya and turmeric powder if using)
- 5
**NOTE: if you are using the pitaya and turmeric powder, at this point- split the sauce into two separate bowls and whisk the pitaya powder in one bowl and the turmeric into the other
- 6
Steam your peas in the microwave with about 1-2 tbsp of water for a couple of minutes
- 7
Add your pita into the oven when you have about 10 minutes left on your cauliflower (or warm your pita according to package directions)
- 8
Assemble your pita flatbreads by spreading the “yogurt” sauce over top, top with cauliflower and chickpeas, peas and fresh arugula
- 9
**NOTE: you can sprinkle with additional salt and pepper if needed