CURRIED CAULIFLOWER TOFU PITA

MAKES 4 SERVINGS

6 cups cauliflower florets 8 tsp canola oil, divided 1 tbsp yellow curry powder ½ tsp salt, divided

¼ tsp pepper 1 210 g pkg smoked tofu, cut in 8 slices

4 whole wheat pitas

1 cup baby spinach

¼ cup thinly sliced red onion 2 radishes, thinly sliced beet hummus and/or mango chutney (optional)

Raita

¾ cup 2% Greek yogurt

1 mini cucumber, grated 3 tbsp chopped mint leaves 1 tbsp canola oil half clove garlic, minced ¼ tsp salt

Position racks in top and bottom thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper.

Place cauliflower on 1 of the prepared pans. Drizzle with 2 tbsp of the oil; sprinkle with curry powder, ¼ tsp of the salt and the pepper, tossing to coat. Roast in bottom third of oven, flipping halfway through, until cauliflower is tender and lightly charred, about 30 minutes.

Meanwhile, place tofu on remaining prepared pan. Brush with remaining 2 tsp oil; sprinkle with remaining ¼ tsp salt. Roast in top third of oven, flipping halfway through, until golden, about 15 minutes.

Raita

Meanwhile, in small bowl, stir together yogurt, cucumber, mint, oil, garlic and salt.

Cut tofu into strips. Spread Raita onto pitas; top with spinach, red onion, radishes, cauliflower and tofu. Serve with beet hummus and mango chutney (if using).

PER SERVING about 450 cal, 23 g pro, 21 g total fat (3 g sat. fat), 48 g carb (11 g dietary fibre, 5 g sugar), 3 mg chol, 983 mg sodium, 502 mg potassium. % RDI: 32% calcium, 31% iron, 7% vit A, 105% vit C, 46% folate.

ON THE TABLE IN 40 MINUTES