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Easy Cauliflower Pita Sandwiches

A colorful, satisfying vegetarian meal that comes together in about 30 minutes. Perfect for when you want something healthy but don't want to fuss.
Prep Time7 minutes
20 minutes
Total Time30 minutes
Course: Dinner, Lunch
Cuisine: Israeli, Middle Eastern
Diet: Vegan
Keyword: Easy Meals, Healthy, Plant-Based
Servings: 4
Author: Shelly

Ingredients

For the Roasted Cauliflower:

  • 1 medium cauliflower head - sliced into florets
  • 1 medium onion - sliced (optional)
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 6 sprigs fresh oregano or ½ teaspoon dried oregano - optional
  • Salt to taste

For the Potato Salad:

  • 4-5 medium potatoes - peeled and diced
  • 3-4 scallions - sliced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

For the Radish Salad:

  • 6-8 baby radishes - thinly sliced
  • ¼ cup fresh parsley - chopped
  • 2 tablespoons olive oil
  • Juice of ½ lemon
  • 1 teaspoon za'atar
  • Salt to taste

For the Tahini Sauce:

  • ¼ cup tahini
  • Juice of ½ lemon - about 2 tablespoons
  • ¼ cup water
  • Pinch of salt

For Serving:

  • 4-6 fluffy pitas - optional
  • Harissa or schoog

Instructions

  • Roast the cauliflower: Preheat oven to 400°F/200°C. Toss cauliflower and onion with olive oil, smoked paprika, oregano, and salt in a roasting pan. Roast until golden-brown, about 20 minutes.
  • Cook the potatoes: Place diced potatoes in a medium pot and cover with water. Bring to a boil for 1 minute, then reduce heat to medium and cook until tender, about 20 minutes. Drain well.
  • Make the radish salad: Combine sliced radishes and parsley in a bowl. Toss with olive oil, lemon juice, za'atar, and salt.
  • Prepare tahini sauce: Whisk together tahini, lemon juice, and water until smooth and creamy. Add more water if too thick, or more tahini if too thin. Season with salt.
  • Finish the potato salad: Toss warm drained potatoes with scallions, olive oil, salt, and pepper.
  • Assemble: Serve components in warm pita pockets or arrange on plates. Drizzle generously with tahini sauce and add a dollop of harissa if desired.

Notes

 
  • Cook the potatoes while the cauliflower roasts to save time.
  • If you have a cast iron skillet, use it for roasting the cauliflower—it caramelizes the vegetables beautifully and adds extra umami.
  • Add pickled onions, fresh herbs, or cucumber for extra crunch and freshness.
  • If you don't have or eat pitas, serve this over rice, quinoa, or any grain you like.