Measurements

• 1 medium cauliflower
• 1 can
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• Salt to taste
• Black pepper to taste
• 4 gluten
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic
• 1/4 cup fresh parsley, chopped
• 1/2 red onion, thinly sliced
• 2 tomatoes
• 1 cucumber

Preparation Method

• Preheat the oven to 400°F (200°C).
• In a large bowl, combine cauliflower florets and chickpeas.
• Drizzle with olive oil and sprinkle with paprika, cumin, garlic powder, salt, and black pepper.
• Toss to coat evenly.
• Spread the cauliflower and chickpeas on a baking sheet in a single layer.
• Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown.
• While the cauliflower and chickpeas are roasting, prepare the tahini sauce.
• In a small bowl, whisk together tahini, lemon juice, minced garlic, and a pinch of salt.
• Add water as needed to reach desired consistency.
• Warm the gluten-free pita breads in the oven for a few minutes or until soft.
• Assemble the pitas by spreading a layer of tahini sauce on each pita.
• Top with roasted cauliflower and chickpeas, fresh parsley, red onion, tomatoes, and cucumber.
• Serve immediately and enjoy!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.