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Blog & Recipes

  • Skye Moore

Roasted Cauliflower Chickpea Pita with Lemon-Tahini Dressing

Are you bored of the usual lunch that you bring to work every week? Well then look no further because this pita is the perfect thing to pack for your next lunch! This pita is nutrient-packed, full of fiber and way too tasty. The star of the show is definitely the cauliflower. There is something about roasted cauliflower that we just can't get enough of! To be honest, we don't really like raw cauliflower, but when you add a bit of oil and some spices and give that baby a roast, OH MY, we are in food heaven. The great thing about roasted cauliflower is that it has so much flavour that it is delicious eaten hot OR cold. So you can meal prep a head of cauliflower at the beginning of the week, and have a week's worth of filling for your pita. The lemon-tahini dressing is also a must for this recipe. It adds a bright pop of flavour from the lemon and a perfect creamy texture from the tahini.


Pita Filling:

  • 1 whole-wheat pita

  • 1 cup cauliflower florets

  • 1 tbsp olive oil

  • Pinch of salt

  • ½ tsp garlic powder

  • ½ tsp paprika

  • 1-2 tbsp hummus

  • 1 handful of baby Spinach

  • ¼ cup tomato, chopped

  • ¼ cup cucumber, chopped

  • ¼ cup chickpeas

  • 1-2 tbsp red onions, diced or sliced

  • Parsley for garnish

Lemon-Tahini Dressing:

  • 2 tbsp tahini

  • 2 tsp lemon juice

  • 1 tsp maple syrup

  • Pinch of salt

  • Water to thin out if necessary


  1. Preheat the oven to 425 F and line a baking tray with parchment paper.

  2. Coat the cauliflower in olive oil, salt, garlic powder and paprika. Roast for 25-30 mins, flipping halfway.

  3. Assemble the pita: start with a layer of hummus and then load it up with spinach, roasted cauliflower, tomato, cucumber, chickpeas, onions, and parsley.

  4. In a small bowl whisk the tahini, lemon juice, maple syrup and salt. Add a splash of water if necessary to thin it out.

  5. Top your pita with the lemon-tahini dressing.



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