Cauliflower Stuffed Pita
For the Veggies
4 whole wheat pitas, halved - best if warm or lightly toasted
2 medium russet potatoes, diced
2 C cauliflower florets, cut into 1/2 inch pieces
1/2 yellow onion, diced
4 cloves garlic, minced
1/3 C fresh rosemary, stems removed, minced
1/4 C fresh thyme, minced
1/4 C fresh sage, minced
1 C chickpeas, pre-cooked, liquid drained
4 medium bellow mushrooms, sliced
2 kale leaves, stems removed, roughly chopped
Salt and pepper to taste
For the Tahini:
2 cloves garlic
1/4 C tahini
Juice of 1/2 lemon
Water to thin
1. In a medium pot, bring 3-4 cups of water to a boil. Add potatoes. Return to a boil. Cover, reduce, heat and simmer for approximately 15 minutes or until potatoes are very tender. Drain water and gently mash potatoes with a fork. The goal is to leave some lumps.
2. Meanwhile, steam cauliflower for 10 minutes, until potatoes are soft. Remove from heat, drain water. Combine cauliflower with potatoes.
2. In a large saucepan, saute garlic and onions with 1 tablespoon of water over medium-high heat until onions are translucent. Add mushrooms, rosemary, thyme, sage, chickpeas, and a few more tablespoons of water. Sautee for 2-3 more minutes, stirring constantly. Add potatoes, cauliflower, and 1-2 cups of water. Cover and simmer for approximately 15 minutes until the water is absorbed and a stew-like consistency is achieved.
3. Remove from heat. Add kale, salt and pepper to the potato mixture and stir well. Return to heat, cover and simmer for approximately 5 more minutes.
4. Remove mixture from heat. Set aside, uncovered. Let cool.
5. Meanwhile, combine all of the tahini ingredients (garlic, tahini, lemon juice) in a high-speed blender. Slowly drizzle water to tahini sauce until desired consistency.
6. Add tahini sauce to potato mixture. Stir well until everything is combined. (Option to add a drizzle of fresh lemon juice.)
7. Scoop the mixture into the halved pita bread. Serve warm.