Curried Cauliflowe­r Pitas with Cilantro-mint Sauce,

- Photograph­y by Jason Donnelly Styling by Lauren Mcanelly & Sue Mitchell

ACTIVE: 40 min TOTAL: 40 min

EQUIPMENT: Grill basket, heavy-duty foil

We use the grill to get a nice char on the cauliflowe­r before stuffing it into pitas, and for crisping up the sandwiches. If you don’t have a grill basket, you can place the cauliflowe­r directly on the grates—just be careful when flipping so you don’t lose any to the cracks. (Photo: page 25.)

1/2 cup fresh cilantro leaves and

tender stems

1/4 cup fresh mint leaves

1 scallion, sliced, green and white

parts separated

4 tablespoon­s extra-virgin olive oil,


2 tablespoon­s lime juice

2 tablespoon­s water

1/2 teaspoon salt, divided

4 cups cauliflowe­r florets (about 1-inch) 1 tablespoon curry powder

1/4 teaspoon ground turmeric

1 15-ounce can no-salt-added

chickpeas, rinsed

2 tablespoon­s low-fat plain yogurt 2 6-inch whole-wheat pita breads, halved

1. Place a grill basket on the grill; preheat to medium-high.

2. Combine cilantro, mint, scallion greens, 2 tablespoon­s oil, lime juice, water and 1/4 teaspoon salt in a mini food processor. Process until smooth. Set aside.

3. Combine cauliflowe­r, curry powder, turmeric and the remaining 2 tablespoon­s oil and 1/4 teaspoon salt in a large bowl. Transfer the mixture to the grill basket. Cook, stirring occasional­ly, until the cauliflowe­r is tender, about 10 minutes.

4. Meanwhile, mash 3/4 cup chickpeas and 2 tablespoon­s of the reserved cilantro sauce in a medium bowl until almost smooth. Stir yogurt into the remaining cilantro sauce.

5. Return the cauliflowe­r to the large bowl and stir in the remaining 3/4 cup chickpeas and scallion whites. Spread the mashed chickpeas inside each pita half. Using about 3/4 cup for each, divide the cauliflowe­r mixture among the pita halves. Wrap each stuffed pita in heavy-duty foil. Grill until heated through, 3 to 5 minutes. Serve with the yogurt sauce.

SERVES 4: 1 pita half & 11/2 Tbsp. sauce each

Cal 349 Fat 16g (sat 2g) Chol 0mg Carbs 42g

Total sugars 5g (added 0g) Protein 11g Fiber 9g Sodium 522mg Potassium 617mg.

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