Spiced Cauliflower & Chickpea Stuffed Pitas
From: Ian Seddon's Cookbook
🥘 Ingredients
- chickpeas 2
- large cauliflower 2 lb
- extra virgin olive oil 4 tbsp
- curry powder 1.5-2 tbsp
- Kosher
- medium carrots 3
- jalapeño or serrano peppers ½
- garlic clove 1
- medium lime 1
- roasted sesame seeds 2 tbsp
- Pure maple syrup
- good-quality creamy vegan yogurt ½ cup
- Cilantro-Date Chutney ½ cup
- vegan-friendly pitas 4
- A few drizzles of tamarind paste or concentrate
If you didn’t buy curry powder, mix together: 1 tbsp ground cumin, 1 heaping teaspoon ground coriander, 1 heaping teaspoon sweet or hot paprika, and 1/4 heaping teaspoon ground turmeric. If you don’t have extra tamarind paste/concentrate, just omit it here, as it’s optional. Storage: Store the chickpeas & cauliflower for up to 4 days and the Carrot Slaw for 2 to 3 days in separate containers in the fridge. Freshen up the Carrot Slaw with a squeeze of lime as needed. To reheat the chickpeas & cauliflower, toss with a tiny bit of oil and bake on a sheet pan at 300ºF / 150ºC for 7 to 8 minutes, or reheat in a frying pan. Assemble the pitas as listed in the last step right before serving. Nutrition boost: Stuff your pitas with pea shoots or broccoli sprouts. Use whole wheat pita for added fiber. Shortcut: Use store-bought shredded carrots. Shortcut: Skip the chile pepper in the Carrot Slaw.
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1Gather: chickpeas , large cauliflower , extra virgin olive oil , curry powder , Kosher salt and freshly cracked black pepper. For the carrot slaw: medium carrots , jalapeño or serrano peppers , garlic clove , medium lime , roasted sesame seeds , Pure maple syrup , good-quality creamy vegan yogurt , Cilantro-Date Chutney , vegan-friendly pitas , A few drizzles of tamarind paste or concentrate .
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2Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat to 450ºF / 230ºC.
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3Drain and rinse the chickpeas. Pat very well with a clean dish towel to dry, or use a salad spinner several times to remove excess water. Pat dry any moisture on the chopped cauliflower.
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4Add the chickpeas and cauliflower to a large bowl. Add the olive oil, 1 1/2 tbsp curry powder, 2 tsp kosher salt, and lots of pepper. Toss well, adding a bit more curry powder if needed. Spread out across two rimmed sheet pans.
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5Roast the pans in the oven for 25 minutes , or until the cauliflower is tender and nicely browned and the chickpeas are golden and slightly crisp.
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6While everything roasts, prepare your side salad (if you’re making one) and make the Carrot Slaw. Scrub the carrots, then grate or shred them using either a box grater, the grating disc on your food processor, a julienne peeler, or a mandoline (shaved into thin slices). Optional: Thinly slice the chile pepper. Add the carrots and chile pepper, if using, to a bowl. Grate 1 garlic clove into the slaw. Add timer tbsp of lime juice, a pinch of salt, and the sesame seeds. Taste, adding more lime or salt as desired. If it tastes too acidic, add a tiny bit of maple syrup ( timer /2 tsp), but keep in mind the chutney will add sweetness.
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7Assemble: Spread timer tablespoon (14g) of yogurt and 1 tablespoon ( timer ) of Cilantro-Date Chutney into each of the 8 pita halve. Fill with some Carrot Slaw and the roasted chickpeas & cauliflower. If desired, drizzle a bit of tamarind on top. Serve with your side salad, if you made one, along with any excess Carrot Slaw that doesn’t fit into the pitas.