All RecipesHandhelds · One-Pot

Pita Stuffed with Middle Eastern-Spiced Cauliflower and Black Olives

45 minutes·Serves 4

This recipe draws on classic Middle Eastern spices to make cauliflower, red onion, and black olives the yummy filling in a toasted pita sandwich. What I like best about this dish is the chance to stuff your pita any number of ways. I’ve suggested a few options, like black olives and halved cherry tomatoes, to help get you started. All the stuffing options make this a dish that plays well with a crowd.

Ingredients

  • 4 tablespoons olive oil
  • 1 ½ teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 4 garlic cloves, minced
  • 1 medium cauliflower, chopped
  • 1 red onion, thinly chopped
  • 4 small pita breads, toasted (or 2 large)

Serving suggestion

1 medium cucumber, thinly sliced

1 cup black Kalamata olives, pitted and halved

1 cup halved cherry tomatoes

1 cup baba ganoush

½ cup hummus

Creamy Herb Sauce (p. 146)

Instructions

  1. 1Preheat the oven to 425 degrees. Mix together on a sheet pan the cauliflower, red onion, olive oil, cumin, paprika, salt, coriander, turmeric, and garlic. Toss with your hands until well coated, then spread it all out in a single layer.
  2. 2Roast for 30 to 40 minutes, or until the cauliflower is slightly crisp and golden brown.
  3. 3Slice the pita breads in half, and toast them. Stuff with the cauliflower and red onion mixture.
  4. 4Serve with bowls of thinly sliced cucumber, black olives, cherry tomatoes, baba ganoush, hummus, and Creamy Herb Sauce.

Easy Ingredient Swaps

↔Sweet potato instead of cauliflower for a sweeter option

↔Hot Tahini Sauce (p. 146) or tahini paste thinned with water, so it’s sauce-like, for the Creamy Herb Sauce

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