Do you know what I love more than creating a new favorite recipe? It’s taking one of my favorite recipes and reinventing it in another way. It’s one of those things for me where I already know I’m gonna love it, but it’s a super fun challenge to see what I can come up with. It’s kinda like pizza… a pizza is a pizza but there’s a million different ways you can have it. Let me introduce you to my newest creation… Tandoori Cauliflower Pita Flatbreads with Tahini Cumin “Yogurt”.
One of my all time favorite sauces to use on burgers, with veggies, toast, and now on these flatbreads is dairy free yogurt combined with tahini, cumin and lemon juice. It’s so simple, but yet so flavorful. And like I said, it is good with pretty much anything! So when I decided to make these Tandoori Cauliflower Pita Flatbreads with Tahini Cumin “Yogurt”, I knew it was going to be a match made in heaven.
In fact, I was craving this yogurt sauce and developed the rest of the recipe around it. Hey, maybe I’ve got probs lol but I think you might agree after you try it! And bonus! It’s super simple to make.
I’ll admit my original idea was to make these pitas as sandwiches and not flatbreads, but I accidentally crisped up the pita too much in the oven, so they became flatbreads… but heck- I’m kinda glad it turned out that way!
I roasted cauliflower and chickpeas coated in olive oil and tandoori masala (also a spice I’ve fallen in love with), and paired them with peas and arugula atop the “yogurt” sauce covered flatbreads. They were simple, yet delicious and make a perfect, quick meal a for any day of the week.
Now you might be wondering about the pink and yellow coloring of the yogurt sauce. Basically I just take any opportunity to make my food pink, so I added pitaya powder and turmeric powder to add a little color, but also to add a bit more nutrients. And because this is literally the definition of awesome sauce (go ahead, say it! Awesommmeee Sauuuccceee!!) you can make it, save leftovers it in your fridge, and have it on your avocado toast the next morning! Sounds like a win-win to me!
So whatdya say?
Get 15% off superfood powders used in this recipe if you purchase through me!
- 4 pita/flatbreads, (I used MyBread)
- 10 oz bag cauliflower florets
- 1/2 cup green peas, (frozen and cooked)
- 1 can chickpeas
- 1/4 cup olive oil
- 2 tbsp tandoori masala seasoning
- 1/2 tsp salt
- Tahini Cumin “Yogurt” Sauce, (below)
- pitaya powder, (optional)
- turmeric, (optional)
Tahini Cumin “Yogurt”
- 1/4 cup tahini
- 1 tsp minced garlic
- 2 tsp cumin powder
- (2) 5.3 oz non-dairy yogurt, (I used Rippl plain greek style)
- 1 tbsp lemon juice
- pinch salt
- 1/2 tsp pitaya powder, (optional)
- 1/2 tsp turmeric powder, (optional)
- Preheat your oven to 400 degrees
- In a large bowl, combine the cauliflower florets and drained chickpeas. Add the olive oil and tandoori masala seasoning and stir to coat the cauliflower and chickpeas well
- Spread the cauliflower and chickpeas onto a parchment paper lined baking sheet and bake in the oven for 15-20 minutes
- Meanwhile, make your "yogurt" sauce by whisking all ingredients in a medium bowl until smooth and well combined (except pitaya and turmeric powder if using)
- **NOTE: if you are using the pitaya and turmeric powder, at this point- split the sauce into two separate bowls and whisk the pitaya powder in one bowl and the turmeric into the other
- Steam your peas in the microwave with about 1-2 tbsp of water for a couple of minutes
- Add your pita into the oven when you have about 10 minutes left on your cauliflower (or warm your pita according to package directions)
- Assemble your pita flatbreads by spreading the "yogurt" sauce over top, top with cauliflower and chickpeas, peas and fresh arugula
- **NOTE: you can sprinkle with additional salt and pepper if needed