Cauliflower Stuffed Pita

Cauliflower Stuffed Pita with Chickpeas and Fresh Herbs | Plant-Based Vegan, Oil-Free, Delicious, Whole Food Meal

Cauliflower Stuffed Pita with Chickpeas and Fresh Herbs | Plant-Based Vegan, Oil-Free, Delicious, Whole Food Meal

Ingredients

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

  • Salt

Method

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.