Roasted Cauliflower and Chickpea Pita Plates

A vegetarian feast o’ glory!

It’s one of those meals that will rock your face so good with all the texture. We have crunchy roasted chickpeas, tenderly charred cauliflower, beautifully seasoned and paired with pillowy toasted pita bread, lightly pickled cucumbers and red onions, and a dollop of a tangy yogurt sauce to finish. It’s divine. You’ll scream.

The spices are simple and straightforward. And honestly, anything goes for this. I used paprika, cumin, onion and garlic powder, dried basil leaves and salt. A few grinds of black pepper, a glug of olive oil, whisked it up and loooooordy lou.

We’ll take a head of cauliflower and break it down into florets. Also drain and rinse two cans of chickpeas. Pat them dry as best you can. It doesn’t matter if the skins fall off. We’ll crisp it all up!

Our little cucumber salad is such a treat. Matter of fact, you should just start making this for most dinners. Thinly sliced mini cucumbers, red onion and a splash of rice vinegar. It’s acidic and such a fun crunch.

We’re starting a band called Such a Fun Crunch. (ew)

How about a little yogurt sauce to finish? Greek yogurt + a grated garlic clove + lemon juice + olive oil + greek seasoning + pinch of salt and you’re all good.

Pre-roast!

Post-roast Malone! See all that crunch? You can see it, can’t you? It’s so crunchy, those chickpeas.

Hellooooo, lovah.

We’ll just sort of drape everything over some lightly toasted pita bread and call it.

And go however big you want. Pickled cucumbers, veggies, the sauce. Just get it in your face.

The kids loved it too. Which surprised me a little given its complex flavors. Seriously it’s so good.

And vegetarian night if you’re in need!

This is yours this week. Git git.

Roasted Cauliflower and Chickpea Pita Plates

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Ingredients

• 1 Tbs each: paprika, onion powder, garlic powder, cumin, dried basil leaves, coarse salt
• A couple of grinds of black pepper
• 4-5 Tbs. Extra virgin olive oil
• 1 large cauliflower head, broken into medium florets
• 2 (15.5 oz) cans chickpeas, drained, rinsed and pat dry
• 2 mini cucumbers, thinly sliced
• 1/3 cup thinly sliced red onion
• 2 Tbs. Rice vinegar
• 4 Tbs. Greek yogurt
• 1 garlic clove, grated
• 1 tsp greek seasoning
• 2 Tbs. Extra virgin olive oil
• Juice from half a lemon
• Pinch of salt
• Pita bread, lightly toasted

Instructions

1. Preheat your oven to 400.
2. In a medium bowl, combine the paprika through the salt. Grind in a little pepper, add the olive oil and whisk until smooth.
3. Arrange the cauliflower florets and chickpeas on a large rimmed baking sheet. Pour the spice mix over everything and toss to coat with your fingers.
4. Roast about 50 minutes, checking to make sure everything is tender, charred and the chickpeas are starting to get crunchy. Perfect.
5. In the meantime, combine the cucumber, red onion and the rice vinegar in a little bowl. Let these pickle while the roasting happens.
6. In another small bowl, combine the yogurt, grated garlic, greek seasoning, lime juice and olive oil. Season with a pinch of salt and whisk to combine.
7. Serve the roasted cauliflower and chickpeas over toasted pita, along with the pickled cucumbers and a dollop of the yogurt dressing. Garnish with parsley and you’re set. For life.
8. Serves four.

7.8.1.2

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https://bevcooks.com/2025/02/roasted-cauliflower-and-chickpea-pita-plates/

Aaaaand the video!