Roasted Chickpea & Cauliflower Pitas with Sun-Dried Tomato Sauce

Ingredients:

  • 1/2 cup thinly sliced red onion

  • 1/2 cup cider vinegar

  • 1/4 cup water plus 3-5 tablespoons, divided

  • 2 teaspoons pure maple syrup

  • 1 1/4 teaspoons salt, divided

  • 1 medium head cauliflower (2 1/4 lbs.), broken into bite-size florets (about 8 cups)

  • 1 (15-oz.) can no-salt-added chickpeas, rinsed and patted dry

  • 3 tablespoons extra-virgin olive oil

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon ground turmeric

  • 1/2 cup whole-milk plain strained (Greek-style) yogurt

  • 1/2 cup packed tender herbs, such as dill, mint or parsley, plus more for garnish

  • 1/3 cup julienned sun-dried tomatoes with herbs, drained

  • 3 tablespoons tahini

  • 2 tablespoons lemon juice

  • 1 tablespoon harissa paste

  • 4 (6-inch) whole-wheat pita rounds

  • 8 leaves Bibb lettuce

    Instructions:

  • Preheat oven to 450°F. Place onion in a medium heatproof bowl. Combine vinegar, 1/4 cup water, maple syrup and 1/2 teaspoon salt in a small saucepan; bring to a simmer over medium-high heat, stirring occasionally. Pour over the onion; set aside to pickle 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 rimmed baking sheet; spread in an even layer. Roast, stirring once, until the cauliflower is tender and golden brown, about 30 minutes.

  • Combine yogurt, herbs, sun-dried tomatoes, tahini, lemon juice, harissa and the remaining 1/4 teaspoon salt in a food processor or blender; process until smooth, about 1 minute, scraping down the sides as needed. With the motor running, drizzle in the remaining 3 to 5 tablespoons water until the desired consistency is reached.

  • To assemble, spread the remaining 1/2 cup yogurt mixture over pitas. Top with lettuce leaves. Spoon the cauliflower mixture over the lettuce (about 1 1/2 cups each). Drain the onions; divide among the pitas. Garnish with additional torn herbs, if desired.