In The Kitchen With Michaela Podolsky
Prep Time15 minutes mins
Cook Time34 minutes mins
Total Time50 minutes mins
Servings: 4 servings
Author: Public Lives, Secret Recipes
- 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
Remove cauliflower stem & break cauliflower into bite size pieces.
In large mixing bowl, toss cauliflower with EVOO, salt & pepper until all the cauliflower is evenly coated.
Preheat oven to 450F. Toss cauliflower onto baking sheet & cook for 30-40 minutes, flipping halfway through.
Turn off the oven & remove cauliflower. Add pita directly to oven rack to get warm for about 3 minutes.
In medium mixing bowl, combine tahini with the ice water. Stir well.
Cut pita in half & fill with tahini, cauliflower, & toppings. Serve & enjoy!
- knife
- measuring cup
- large mixing bowl
- baking sheet
- spatula
- scissors
- medium mixing bowl
- whisk