Inspired by a popular trend inspired by Catherine Perez (@plantbasedrd), these pitas are piled high with roasted vegetables for a satisfying vegan meal The dry sauce is perfect or it won’t be crisp in the oven.
The wet sauce will also create steam which prevents the cauliflower from browning nicely. A bib salad works well with these pitas, but a handful of arugula leaves would be just as nice. If you have it, you can use garam masala or shawarma spice mix instead of spices.
1/2 cup thinly sliced red onions Cider vinegar cup 1/2 1/4 cup water plus 3-5 tablespoons, divided
2 tablespoons pure maple syrup 1 1/4 teaspoons salt, divided 1 medium head of cauliflower (2 1/4 lbs.), broken into bite-sized florets (about 8 cups). 1 (15-oz.) unsalted chutneys, rinsed and patted can dry
3 tablespoons virgin olive oil 1 1/2 tablespoons ground cumin 1 tablespoon ground coriander 1/2 teaspoon garlic powder 1/2 teaspoon ground turmeric
1/2 cup plain yogurt (Greek style). 1/2 cup filled with tender herbs, such as fennel, mint or parsley, etc. for garnish Juliend 1/3 cup vegetable dried tomatoes, mixed with water 3 tablespoons tahini 2 tablespoons lemon juice 1 tablespoon harissa powder 4 (6-inch) wheat dough circles 8 leaves bibb lettuce
Preheat the oven to 450°F. Place onions in a heatproof bowl. In a small saucepan, combine vinegar, 1/4 cup water, maple syrup, and 1/2 teaspoon salt; Bring to a boil over medium heat, stirring occasionally. Pour over the onions; Set aside to marinate for 30 to 60 minutes, stirring occasionally.
Meanwhile, toss cauliflower, chickpeas, oil, cumin, coriander, garlic powder, turmeric and 1/2 teaspoon salt together on a large, protected baking sheet; spread throughout the layer.
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