Roasted Cauliflower Pitas with Red Leaf Lettuce, Chickpea & Feta Salad

Roasted Cauliflower Pitas

with Red Leaf Lettuce, Chickpea & Feta Salad

Group Created with Sketch. 55 min
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 630 Cals/serving

Tonight's Mediterranean-inspired pita sandwiches highlight an assortment of hearty vegetables. Roasted cauliflower, carrots and shallot meld seamlessly with sautéed kale—while a tangy yogurt sauce brightens up their flavors. (Chefs, your variety of cauliflower may be white, green, orange or purple.) On the side, we're serving a red leaf lettuce salad, elevated by crispy chickpeas and crumbly feta.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut into florets. Peel the carrots and cut into 1/4-inch-thick rounds. Peel 1 shallot; cut lengthwise into 1/2-inch-thick wedges. Peel the remaining shallot; mince to get 2 tablespoons (you may have extra). Drain and rinse the chickpeas. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the almonds.

Roast the vegetables:
2 Roast the vegetables:

Place the cauliflower, carrots and shallot wedges on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in a single, even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Season with salt and pepper to taste. Set aside in a warm place.

Cook the chickpeas:
3 Cook the chickpeas:

While the vegetables roast, spread the chickpeas onto a layer of paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose skins. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium until hot. Once hot enough that a chickpea sizzles immediately when added, add the chickpeas. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned. Increase the heat to high and cook, stirring frequently, 2 to 4 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard any oil and wipe out the pan.

Cook the kale:
4 Cook the kale:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the water has cooked off. Turn off the heat; season with salt and pepper to taste.

Make the salad:
5 Make the salad:

To make the dressing, in a bowl, combine the minced shallot and 3/4 of the vinegar; season with salt and pepper. Slowly whisk in 1 tablespoon of olive oil until well combined; season with salt and pepper to taste. In a large bowl, combine the lettuce, cheese, almonds and cooked chickpeas; season with salt and pepper. Just before serving, add enough of the dressing to coat (you may have extra). Toss to mix; season with salt and pepper to taste. Transfer to a serving dish.

Warm the pitas & serve your dish:
6 Warm the pitas & serve your dish:

Place the pitas onto the oven rack; warm 2 to 3 minutes, or until pliable. Transfer to a cutting board; halve, then open. In a bowl, combine the yogurt and remaining vinegar. Drizzle with olive oil; season with salt and pepper to taste. Spread some of the yogurt sauce into the pitas; fill with the kale and vegetables (you may have extra). Divide among 4 dishes. Garnish with the remaining sauce. Serve with the salad. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut into florets. Peel the carrots and cut into 1/4-inch-thick rounds. Peel 1 shallot; cut lengthwise into 1/2-inch-thick wedges. Peel the remaining shallot; mince to get 2 tablespoons (you may have extra). Drain and rinse the chickpeas. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the almonds.

2 Roast the vegetables:

Place the cauliflower, carrots and shallot wedges on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in a single, even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Season with salt and pepper to taste. Set aside in a warm place.

Roast the vegetables:
Cook the chickpeas:
3 Cook the chickpeas:

While the vegetables roast, spread the chickpeas onto a layer of paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose skins. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium until hot. Once hot enough that a chickpea sizzles immediately when added, add the chickpeas. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned. Increase the heat to high and cook, stirring frequently, 2 to 4 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard any oil and wipe out the pan.

4 Cook the kale:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the water has cooked off. Turn off the heat; season with salt and pepper to taste.

Cook the kale:
5 Make the salad:

To make the dressing, in a bowl, combine the minced shallot and 3/4 of the vinegar; season with salt and pepper. Slowly whisk in 1 tablespoon of olive oil until well combined; season with salt and pepper to taste. In a large bowl, combine the lettuce, cheese, almonds and cooked chickpeas; season with salt and pepper. Just before serving, add enough of the dressing to coat (you may have extra). Toss to mix; season with salt and pepper to taste. Transfer to a serving dish.

6 Warm the pitas & serve your dish:

Place the pitas onto the oven rack; warm 2 to 3 minutes, or until pliable. Transfer to a cutting board; halve, then open. In a bowl, combine the yogurt and remaining vinegar. Drizzle with olive oil; season with salt and pepper to taste. Spread some of the yogurt sauce into the pitas; fill with the kale and vegetables (you may have extra). Divide among 4 dishes. Garnish with the remaining sauce. Serve with the salad. Enjoy!

Warm the pitas & serve your dish: