Ingredients
1 large head cauliflower, cut into 1 1/2" florets (8 cups)
1 can (15 ounces) chickpeas, drained and rinsed
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1/2 teaspoon finely chopped garlic
1/2 cup packed fresh cilantro leaves, plus more for serving
1 jalapeño, seeds removed, chopped
2 tablespoons fresh lime juice
3/4 cup 5 percent-fat Greek yogurt
4 pitas (each 6 inches)
Preparation
Preheat oven to 425°F. Arrange cauliflower and chickpeas on a rimmed baking sheet. Sprinkle with cumin, season with salt and pepper, and toss with oil. Roast, flipping vegetables once, until golden and crisp, 30 to 35 minutes.
Meanwhile, combine garlic, cilantro, jalapeño, lime juice, and yogurt in a blender. Blend until smooth. Season with salt and pepper; if too thick, blend in 1 tablespoon water. Heat pitas in oven until warm, 1 minute. Split pitas and stuff with cauliflower mixture; drizzle with yogurt sauce, garnish with more cilantro leaves, and serve.
