ACTIVE TIME 20 MINUTES TOTAL TIME 45 MINUTES SERVES 4
✓ Sheet Pan Dinner ✓ Vegetarian
1 1½-lb. head cauliflower, cut into medium florets
1 15-oz. can chickpeas, drained and rinsed
3 Tbsp. olive oil
1 Tbsp. shawarma spice blend
1¼ tsp. kosher salt
¼ cup coarsely chopped fresh mint, plus leaves for serving
¾ cup plain whole-milk yogurt
4 6½-in. pita rounds, warmed
2 Persian cucumbers, sliced into half-moons
¼ cup thinly sliced red onion
PREHEAT oven to 450°F. Toss cauliflower florets, chickpeas, oil, shawarma spice blend, and salt on a large rimmed baking sheet. Spread in an even layer.
ROAST until cauliflower is tender and golden brown, about 30 minutes, stirring halfway through. Let cool slightly, about 5 minutes. Stir in chopped mint.
SPREAD 3 tablespoons yogurt on each pita. Top pitas with cauliflowerchickpea mixture, cucumbers, and onion. Top with mint leaves.
AIR-FRY IT! Preheat air fryer to 400°F for 2 minutes. Working in batches if necessary, place cauliflower-chickpea mixture in a single layer in air fryer basket. Cook until cauliflower is tender and beginning to brown, about 15 minutes, stirring halfway through. Transfer to a heatproof bowl. Let cool slightly before adding mint and proceeding with step 3.
PER SERVING: 365 Calories, 14g Fat (3g Saturated), 6mg Cholesterol, 8g Fiber, 13g Protein, 48g Carbs, 1,014mg Sodium, 0g Added Sugar
Recipes by Catherine Jessee
Photographs by Fred Hardy
FOOD STYLING BY RUTH BLACKBURN; PROP STYLING BY SHELL ROYSTER