Cauliflower and Hummus Pita Pockets

It’s the time of the year for straightforward wraps and portable food like these delicious pita pockets. They’re quick to form , and super tasty. Plus they’re filled with vegetables to assist you up your intake just in case that’s one among your new years resolutions!

This year, I’ve made no resolutions. Zilch. Nada. Don’t feel the necessity . I hate the pressure of resolutions, you so often attempt to make too many or end up picking apart the items that are ‘wrong’ with you to form them ‘right’. But there’s nothing wrong with you, if you’re just living a day trying to be your best self and do what’s right by you and people you share this world with then you’re doing a reasonably excellent job at this life stuff.

When it involves food I haven’t changed my approach in years. There’s no such thing nearly as good or bad food, eating clean or eating dirty. There’s just food. Eat it. Not an excessive amount of , mostly plants and you’ll be fine.

So thereupon in mind here’s some food. It’s mostly fertilizer and it’s delicious. you ought to eat it. Soft pita bread crammed with creamy hummus, crunchy cabbage and crispy roasted cauliflower. All the great things. attempt to choose some pita that has limited added salt and find the tiny pockets so you'll fill them up and have a pleasant portable lunch sized pocket.

The crispy cauliflower gets cooked within the same amount of your time it takes to form everything else you would like which suggests the entire meal will take you only a touch over half an hour. that has make the hummus so provides it an attempt . If you’re prepping lunches the night before pack the filing separately and put it beat the pita pocket within the morning to form sure things don’t get soggy.

The ingredients list might look a touch long but most of it's pantry goods and spices etc so it’s kind of deceptive!

Serves 4

Ingredients

Cauliflower

1 medium head of cauliflower, broken into bite sized florets (a few little leaves attached is fine)

1 Tbs extra virgin vegetable oil

1 tsp chilli flakes

1 tsp sesame seeds

1 tsp za’atar seasoning (or cumin ground works too)

pinch of salt

Salad

4 cups shredded red cabbage

1/4 cup finely sliced onion

1/4 cup finely chopped parsley

1 tsp extra virgin vegetable oil

pinch of salt

1 Tbs apple vinegar

1 cup finely sliced cucumber

2 Tbs finely sliced mint (optional)

4 small pita pockets

1 Tbs tahini

Hummus

1 400g can of chickpeas, drained

2 small cloves of garlic

juice and zest of 1 lemon

pinch of salt

1/4 cup of tahini

1/4 tsp cumin

1/4 cup ice cold water

Directions

Preheat oven to 180 degrees celsius. Toss cauliflower with the vegetable oil , chilli, sesame seeds, za’atar and salt and therefore the spread on a lined oven tray during a single layer. Roast for half-hour or until crispy.

Meanwhile combine the cabbage with 2/3 the onion and parsley (reserve rest for garnish), salt, vinegar and vegetable oil . mIx well and put aside .

Place the drained chickpeas and garlic during a kitchen appliance and procces until you've got a stiff paste. Some texture still is ok . Add the juice , zest, salt, cumin and tahini and process for 3-5 minutes or until very smooth. Add the water during a steady stream until the hummus is fluffy and your required consistency.

To assemble spread the hummus generously in each pita pocket (you can cut in half or simply open at the top), top with the cabbage mix, cucumbers and cauliflower. Sprinkle over reserved herbs and mint and drizzle with tahini. Eat!