In The Kitchen With Michaela Podolsky
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 1 head of cauliflower
  • 1 tbsp EVOO
  • a pinch of salt
  • a pinch of pepper
  • 1 bunch of scallions, chopped
  • ⅓ cup tomatoes, chopped
  • ⅓ cup Israeli pickles, chopped
  • ½ cup raw tahini (or desired amount)
  • 3 tbsp ice water
  • 4-6 piece of pita, halved
  1. Remove cauliflower stem & break cauliflower into bite size pieces.
  2. In large mixing bowl, toss cauliflower with EVOO, salt & pepper until all the cauliflower is evenly coated.
  3. Preheat oven to 450F. Toss cauliflower onto baking sheet & cook for 30-40 minutes, flipping halfway through.
  4. Turn off the oven & remove cauliflower. Add pita directly to oven rack to get warm for about 3 minutes.
  5. In medium mixing bowl, combine tahini with the ice water. Stir well.
  6. Cut pita in half & fill with tahini, cauliflower, & toppings. Serve & enjoy!
measuring cup
large mixing bowl
baking sheet
medium mixing bowl
Recipe by Public Lives, Secret Recipes at