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
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

  • Step 1 - Roast the Cauliflower

    Roast the Cauliflower

    Halve and peel onion. Slice half the onion into thin strips and cut other half into ¼" 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.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Trim cucumbers. Halve one lengthwise and cut into ¼" 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 ¼" half-moons and finely dice other half. Zest lemon, halve, and juice.

  • Step 3 - Make Tzatziki Sauce and Lemon Vinaigrette

    Make Tzatziki Sauce and Lemon Vinaigrette

    In a small bowl, combine yogurt, grated cucumber, 1 tsp. lemon juice, 1 tsp. lemon zest, ½ tsp. salt, and ¼ tsp. pepper. In a second small bowl, whisk together 1 Tbsp. lemon juice, reserved 2 tsp. diced red onion, 2 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper.

  • Step 4 - Warm Pitas and Dress Vegetables

    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.

  • Step 5 - Fill Pitas and Toss Salad

    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.

  • Step 6 - Plate the Dish

    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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