Since restaurants have been closed, I've been missing some of my favorite places in the area. This recipe came from an attempt to replicate a cauliflower shawarma from an Israeli food restaurant that I love. They serve it with tomatoes, scallions, tahini, and parsley - so creamy and tasty! For this recipe, I'm using kale and cucumber for a summer twist with a blueberry hummus!
This cauliflower shawarma is healthy and packed with flavor. The cauliflower is roasted in plenty of spices, while the cucumber and kale add freshness and texture. The blueberry hummus is slightly sweet, a bit tart, and so creamy! The perfect addition to this pita bread sandwich. If you want even extra flavor, add this cherry and beet salsa, it works so well in this recipe!
Yield: 6 servings
Prep time: 10 min
Cooking time: 25 min
Total time: 35 min
1 head cauliflower
6 pieces of whole wheat pita bread
2 cups of kale (tightly packed)
½ tsp paprika
½ tsp onion powder
½ tsp ground ginger
½ tsp ground cumin
A drizzle of olive oil
Salt and pepper to taste
4 tbsp classic hummus
½ lime (juice)
1 tbsp mashed berries
Preheat the oven to 425F.
Chop the cauliflower into bite-sized florets.
Place the cauliflower florets on a baking sheet, drizzle olive oil, and add the paprika, onion powder, ginger, cumin, salt, and pepper to taste. Mix well using a spoon or your hands. Make sure that all the florets are seasoned, covered in oil, and spread apart. Cook for 25 - 30 min.
While the cauliflower is cooking, add a few frozen blueberries (or mixed berries) to a small bowl. Thaw in the microwave for a minute or two until they become soft and release some juice. You can also use fresh berries and cook in the microwave for just a few seconds.
Once the blueberries are softened, mash them with a fork, add the hummus, and the juice of ½ lime. Mix well to combine. You should have a smooth purple hummus.
To a large bowl, add the kale and massage with your hands to make it softer. You can massage it with some salt and lime juice or by itself.
Chop the cucumber into small pieces and add to the bowl.
Once the cauliflower is ready, add it to the bowl and combine with the kale and cucumber. Drizzle half of the blueberry hummus in the large bowl and reserve some to drizzle over the pita bread.
Store the cauliflower mix in airtight containers for up to a week. Assemble the pita bread sandwiches before serving.
For a creamier version (my preference if it's being shared!), double the blueberry hummus ingredients: 8 tbsp hummus, 1 lime juice, and 2 tbsp of mashed berries.
Optional: Serve with a drizzle of tahini.
$8.00. This takes into account the measurements listed in the ingredients section and for the main ingredients only. It does not include seasoning.
*Cauliflower is an excellent source of vitamins, minerals, and fiber. Cauliflower is also a good source of choline, a nutrient involved in many processes in the body that works to prevent several diseases.
*Kale: Many powerful antioxidants are found in kale, including quercetin and kaempferol, which have numerous beneficial effects on health. Kale is extremely high in vitamin C, an antioxidant that has many important roles in the body. A single cup of raw kale contains more vitamin C than an orange. It also contains high amounts of vitamin K, which is an important nutrient involved in blood clotting. A single cup of kale contains 7 times the RDA for vitamin K.
*Cucumbers are low in calories but high in water, vitamins, and minerals. Eating cucumbers with the peel provides the maximum amount of nutrients. They are also composed of about 96% water, which may increase hydration and help you meet your daily fluid needs. Cucumbers contain a good amount of fiber and water, both of which may help prevent constipation and increase regularity.
Did you try this roasted cauliflower pita recipe?
Let me know in the comments below and/or tag your creation on Instagram #everyhealthybite.
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