Curried Cauliflower Pitas with Cilantro-mint Sauce,
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
1/4 cup fresh mint leaves
1 scallion, sliced, green and white
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
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.