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Roasted Cauliflower Pitas
with Feta Cheese & Yogurt
45 MIN
2 Servings
From the Test Kitchen
These Middle Eastern-inspired pitas are stuffed with a trio of sweet roasted vegetables: cauliflower, carrots and red onion. Before filling the warm pitas, we’re slathering them with a creamy sauce of yogurt and feta cheese, livened up with hot pickled jalapeño and zesty za’atar—a traditional blend of spices like oregano, sumac and thyme. And to add another hearty vegetable to the mix, we’re serving sautéed purple potatoes on the side.
Get Plans-
NutritionPER SERVING
-
Calories620 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Core the cauliflower; cut into bite-sized pieces. Peel the carrots; cut into ¼-inch-thick rounds. Peel the onion; cut into ½-inch-thick wedges. Cut the potatoes into ¼-inch-thick rounds. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Remove and discard the kale stems; thinly slice the leaves. Peel and mince the garlic. Finely chop the pepper, then thoroughly wash your hands.
2
Roast the vegetables:
Place the cauliflower, carrots and onion on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in an even layer and roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and season with salt and pepper to taste. Set aside in a warm place.
3
Cook the potatoes:
While the vegetables roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, turning occasionally, 12 to 14 minutes, or until browned and tender. Transfer to a bowl and add the lemon zest. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. 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 kale and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ½ cup of water and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat and stir in the juice of 1 lemon wedge. Season with salt and pepper to taste.
5
Warm the pitas:
Carefully place the pitas directly onto the oven rack and warm 2 to 3 minutes, or until heated through and pliable. Remove from the oven. Transfer to a cutting board and cut in half; carefully open the pockets.
6
Make the sauce & plate your dish:
In a bowl, combine the yogurt, cheese, za’atar, the juice of the remaining lemon wedges, a drizzle of olive oil and as much of the pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste. Spread the sauce into the warmed pitas; fill with the cooked kale and roasted vegetables (you may have extra). Divide between 2 dishes. Divide the cooked potatoes between 2 separate dishes. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Core the cauliflower; cut into bite-sized pieces. Peel the carrots; cut into ¼-inch-thick rounds. Peel the onion; cut into ½-inch-thick wedges. Cut the potatoes into ¼-inch-thick rounds. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Remove and discard the kale stems; thinly slice the leaves. Peel and mince the garlic. Finely chop the pepper, then thoroughly wash your hands.
2
Roast the vegetables:
Place the cauliflower, carrots and onion on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in an even layer and roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and season with salt and pepper to taste. Set aside in a warm place.
3
Cook the potatoes:
While the vegetables roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, turning occasionally, 12 to 14 minutes, or until browned and tender. Transfer to a bowl and add the lemon zest. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. 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 kale and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ½ cup of water and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat and stir in the juice of 1 lemon wedge. Season with salt and pepper to taste.
5
Warm the pitas:
Carefully place the pitas directly onto the oven rack and warm 2 to 3 minutes, or until heated through and pliable. Remove from the oven. Transfer to a cutting board and cut in half; carefully open the pockets.
6
Make the sauce & plate your dish:
In a bowl, combine the yogurt, cheese, za’atar, the juice of the remaining lemon wedges, a drizzle of olive oil and as much of the pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste. Spread the sauce into the warmed pitas; fill with the cooked kale and roasted vegetables (you may have extra). Divide between 2 dishes. Divide the cooked potatoes between 2 separate dishes. Enjoy!
Tips from Home Chefs