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Roasted Cauliflower Pitas with Zhug and Garlic Tahini Recipe

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★★★★★

4.6 from 117 reviews

Delicious and vibrant Roasted Cauliflower Pitas with Zhug and Garlic Tahini, featuring oven-roasted spiced cauliflower florets stuffed into warm flatbreads and complemented by a zesty herby green zhug sauce. This recipe combines Middle Eastern flavors with a spicy twist and optional creamy lemon tahini and mango harissa for extra depth.

Ingredients

Scale

Cauliflower and Spice Mix

  • 1 large head cauliflower, cut into florets
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon smoked or sweet paprika
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground turmeric
  • 1/4 – 1/2 teaspoon cayenne pepper
  • Juice from half a lemon
  • 4 garlic cloves, chopped
  • Kosher salt, to taste
  • Black pepper, to taste

Assembly

  • 4 fresh naan or pitas, warmed
  • Pickled red onion, for serving
  • Lettuce, for serving
  • Lemon tahini (optional, recipe in notes)
  • Mango harissa (optional, recipe in notes)

Zhug (Herby Green Sauce)

  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
  • 1 large jalapeño, seeded if desired
  • 1 clove garlic, finely chopped or grated
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat and Marinate Cauliflower: Preheat your oven to 425°F (220°C). On a baking sheet, toss the cauliflower florets with olive oil, smoked paprika, ground cumin, ground cardamom, turmeric, cayenne pepper, lemon juice, chopped garlic, and a generous pinch each of kosher salt and black pepper until evenly coated.
  2. Roast Cauliflower: Spread the cauliflower in a single layer on the baking sheet. Roast in the oven for 15 minutes, then toss the florets to ensure even cooking. Return to the oven and roast for an additional 15 minutes or until the cauliflower is lightly charred and tender.
  3. Prepare Zhug Sauce: In a food processor or blender, combine fresh parsley, cilantro, jalapeño, garlic, ground cumin, ground turmeric, extra-virgin olive oil, and lemon juice. Pulse until finely chopped and well blended. If the sauce is too thick, add water one tablespoon at a time until desired consistency is reached. Taste and season with additional salt if necessary.
  4. Warm the Bread: Lightly warm the naan or pita bread to make them soft and pliable for stuffing.
  5. Assemble the Pitas: Spread a generous layer of zhug inside each pita or naan. Layer with fresh lettuce, roasted cauliflower from the oven, and pickled red onions. Drizzle more zhug on top for extra flavor.
  6. Add Optional Sauces: If desired, finish by drizzling with lemon tahini and mango harissa sauces for added creaminess and spice. Serve immediately and enjoy!

Notes

  • Lemon Tahini Sauce: Combine 1/2 cup tahini, 3 tablespoons lemon juice, 1/2 teaspoon garlic powder, 1 teaspoon honey, and 1/4 cup water in a blender and blend until smooth. Adjust consistency with water if needed and season to taste with salt.
  • Mango Harissa: Blend together 1/2 cup red harissa sauce, 1 cup diced mango, and 1/4 cup pickled jalapeños until smooth for a sweet and spicy condiment.
  • The cayenne pepper amount can be adjusted to suit your preferred spice level.
  • Use fresh and high-quality herbs for the zhug sauce for the best flavor.
  • Roasting the cauliflower at a high temperature ensures a deliciously charred and flavorful result.

Keywords: Roasted Cauliflower, Pitas, Zhug, Garlic Tahini, Middle Eastern, Vegetarian, Oven Roasted, Spiced Cauliflower, Healthy Dinner

Find it online: https://mjrecipe.com/roasted-cauliflower-pitas-with-zhug-and-garlic-tahini-recipe/