Roasted Cauliflower Pitas with Feta Cheese & Yogurt

Roasted Cauliflower Pitas

with Feta Cheese & Yogurt

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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
  • Nutrition
    PER SERVING
  • Calories
    620 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. 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.

Roast the vegetables:
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.

Cook the potatoes:
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.

Cook the kale:
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.

Warm the pitas:
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.

Make the sauce & plate your dish:
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

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.

Roast the vegetables:
Cook the potatoes:
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.

Cook the kale:
Warm the pitas:
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!

Make the sauce & plate your dish:
Browse Steps
1 of 6