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

Roasted Cauliflower Pitas

with Red Leaf Lettuce, Chickpea & Feta Salad

55 MIN
4 Servings
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From the Test Kitchen

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
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!

Tips from Home Chefs

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:
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