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
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.
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.
You Will Need
Before You Cook
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
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.
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.
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.
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.
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.
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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