Meal Kit

Lemon-Spiced Cauliflower Pita

with tzatziki and spinach salad

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

You won't believe how "meaty" a veggie-stuffed pita can be. Roasted cauliflower with a smoky lemon-infused seasoned blend forms the base of this Mediterranean-inspired sandwich. Served with all the traditional fixin's like tzatziki sauce and a salad of fresh cucumber, tomatoes, and red onion, feel free to go hog wild on this delicious veggie pita.

In Your Box (serves 2)

  • 1 Red Onion
  • 2 Tbsp. Lemon 'n Herb Seasoning
  • 1 tsp. Smoked Paprika
  • 10 oz. Cauliflower Florets
  • 2 Persian Cucumbers
  • 1 Roma Tomato
  • 1 Lemon
  • Info
    5⅓ oz. Plain Greek Yogurt
  • Info
    4 Pocket Pita Halves
  • 4 oz. Spinach

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Box Grater
  • 2 Small Bowls

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Roast the Cauliflower

    Halve and peel onion. Slice half the onion into thin strips and cut other half into 1/4" dice. Combine lemon-herb seasoning and smoked paprika in a mixing bowl with 2 Tbsp. olive oil. Add cauliflower florets and diced onion (reserve 2 tsp. for lemon vinaigrette). Toss to coat and spread into a single layer on prepared baking sheet. Roast until tender and lightly caramelized, 18-20 minutes. Reserve mixing bowl for dressing vegetables; no need to wipe clean.

  2. 2

    Prepare the Ingredients

    Trim cucumbers. Halve one lengthwise and cut into 1/4" half-moons. Grate second cucumber on large hole side of box grater and squeeze out excess moisture in a paper towel. Core Roma tomato and halve lengthwise. Slice one half into 1/4" half-moons and finely dice other half. Zest lemon, halve, and juice.

  3. 3

    Make Tzatziki Sauce and Lemon Vinaigrette

    In a small bowl, combine yogurt, grated cucumber, 1 tsp. lemon juice, 1 tsp. lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper. In a second small bowl, whisk together 1 Tbsp. lemon juice, reserved 2 tsp. diced red onion, 2 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

  4. 4

    Warm Pitas and Dress Vegetables

    Stack pitas and wrap in foil. Place in oven 5 minutes until warmed and pliable. Combine diced tomato and half the half-moon cucumbers (reserve remaining for spinach salad) in reserved mixing bowl. Toss with 1 tsp. lemon vinaigrette.

  5. 5

    Fill Pitas and Toss Salad

    Fill warmed pitas with cauliflower and dressed vegetable mixture. In mixing bowl used for vegetables, combine spinach with thin onion strips (to taste), half-moon tomatoes, and remaining half-moon cucumber. Toss with remaining lemon vinaigrette and season to taste with a pinch of salt and pepper.

  6. 6

    Plate the Dish

    Serve pitas on a plate along with salad. Garnish salad with remaining lemon zest. Add a dollop of tzatziki sauce to pitas or serve on side for dipping.

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