Crunchy Cauliflower with roasted red pepper, tangy greek yogurt sauce (tzantziki) and creamy hummus in a wholewheat pita. A lunch you won't forget any time soon and you'll want to make again and again!
Once again I have drawn inspiration for this dish from my previous job - they really knew how to work their magic when it came to cauliflower. They would tempura fry cauliflower and serve it over a whole platter of hummus, with pita bread for an appetizer. I will freely admit that there were times I ate that entire appetizer by myself for dinner. I have no shame. Anyways, it was a dish that really stuck with me and I found myself craving last week. So I did my usual thing and tried to work my magic to make it meal plan appropriate.
There are many recipes out there making cauliflower into baked crispy buffalo bites and so I drew my recipe from this to get the cauliflower crispy. Most of these recipes dredge the cauliflower in flour and milk and then bake it. I dredged it through almond cashew milk and flour, I wanted to keep the cauliflower as light as possible. The trick to mine is baking it on a wire rack as oppose to a sheet tray. This allows the air to circulate around the cauliflower and keeps condensation from forming where the veggie is in contact with the sheet try and making the crust soggy.
Next we roast some peppers just by wrapping them in foil and popping them into a very hot oven while prepping everything else. I use pre made hummus my favorites are Nature's Promise Original Hummus or Trader Joes Mediterranean Style Hummus! But you can use whatever tickles your fancy! I added some tzantziki (because I add it in where I can - it is delicious) it is greek yogurt sauce made with cucumbers, lemon, garlic, and herbs.
All together in a toasted wholewheat pita, it really makes for such a delicious sandwich and you wont be missing the meat at all!