Cauliflower and Hummus Pita Pockets

Hello Lovely,

I don’t know about you, but I’m in the mood for easy wraps and portable food like these delicious pita pockets. They’re quick to make, and super tasty. Plus they’re full of vegetables to help you up your intake in case that’s one of your new years resolutions! When I first started keto, I didn’t know there were so many options with cauliflowers. Now that I’m on carb smart, I keep a lot of the keto recipes, while slowly introducing smarter carb options.

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The crispy cauliflower gets cooked in the same amount of time it takes to make everything else you need which means the whole meal will take you just a little over half an hour. That includes making the hummus so give it a shot. If you’re prepping lunches the night before pack the filing separately and put it all in the pita pocket in the morning to make sure things don’t get soggy.

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Cauliflower and Hummus Pita Pockets

Serves 4

Ingredients

Cauliflower

  • 1 medium head of cauliflower, broken into bite sized florets (a few little leaves attached is fine)

  • 1 Tbs extra virgin olive oil

  • 1 tsp chilli flakes

  • 1 tsp sesame seeds

  • 1 tsp cumin, ground

  • pinch of salt

Salad

  • 4 cups shredded red cabbage

  • 1/4 cup finely sliced spring onion

  • 1/4 cup finely chopped parsley

  • 1 tsp extra virgin olive oil

  • pinch of salt

  • 1 Tbs apple cider vinegar

  • 1 cup finely sliced cucumber

  • 2 Tbs finely sliced mint (optional)

  • 4 small pita pockets

  • 1 Tbs tahini

Hummus

  • 1 400g can of chickpeas, drained

  • 2 small cloves of garlic

  • juice and zest of 1 lemon

  • pinch of salt

  • 1/4 cup of tahini

  • 1/4 tsp cumin

  • 1/4 cup ice cold water

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Directions

Preheat oven to 180 degrees celsius. Toss cauliflower with the olive oil, chilli, sesame seeds, cumin and salt and the spread on a lined oven tray in a single layer. Roast for 30 minutes or until crispy.

Meanwhile combine the cabbage with 2/3 the spring onion and parsley (reserve rest for garnish), salt, vinegar and olive oil. mix well and set aside.

Place the drained chickpeas and garlic in a food processor and process until you have a stiff paste. Some texture still is fine. Add the lemon juice, zest, salt, cumin and tahini and process for 3-5 minutes or until very smooth. Add the water in a steady stream until the hummus is fluffy and your desired consistency.

To assemble spread the hummus generously in each pita pocket (you can cut in half or just open at the top), top with the cabbage mix, cucumbers and cauliflower. Sprinkle over reserved herbs and mint and drizzle with tahini. Eat!

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