Lemon-Spiced Cauliflower Pita

with tzatziki and spinach salad

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Calories Conscious
Vegetarian
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
  • Nutrition (per serving)

  • Calories
    436
  • Carbohydrates
    50g
  • Fat
    24g
  • Protein
    12g
  • Sodium
    1469mg

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
    1

    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
    2

    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
    3

    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
    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.

  • Step 5 - Fill Pitas and Toss Salad
    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.

  • Step 6 - Plate the Dish
    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.