Cauliflower Hummus Pita

 Ingredients:

1 cauliflower
1 tablespoon oil
1 tablespoon zatar
red cabbage, shredded
green onion, thinly sliced
parsley, chopped
olive oil
salt
lemon juice
cucumber, thinly sliced
mint, chiffonade
hummus
pita pockets

Toss cauliflower with oil and zatar and roast in the oven until golden brown.

Toss cabbage with the green onion, parsley, olive oil, and salt.

Toss cucumber slices with lemon juice, mint, and salt. 

Spread hummus inside a pita pocket. Arrange the cabbage and cucumber mixtures inside along with the cauliflower. Drizzle with tahini if desired.

Cauliflower and Hummus Pita Pockets

Ingredients:

1 medium cauliflower, cut into medium florets
1 tablespoon olive oil
1 teaspoon chili flakes
zatar seasoning
salt
red cabbage, shredded
green onion, chopped
parsley, chopped
olive oil
lemon juice
cucumber, sliced
hummus
tahini
mint, chopped
pomegranate arils (optional)
pita bread, cut in half

Toss the cauliflower with oil, chili flakes, zatar, and salt. Roast in the oven at 400 degrees for 25 minutes until golden brown.

Combine cabbage, green onion and parsley with olive oil, lemon juice, and salt. Set aside.

Spread hummus into each pita pocket and top with the cabbage mix, cucumber, and cauliflower. Drizzle with tahini and sprinkle with mint and pomegranate.

Pita Bread

Ingredients:

3 teaspoons yeast
1 teaspoon sugar
1 cup warm water
2-1/2 cups bread flour
1 tablespoon oil
1 teaspoon salt

Combine yeast, sugar and warm water and set aside for 10 minutes. Add the flour, oil, and salt and knead for about 7 minutes. Cover and let rise for an hour.

Divide dough into 8 balls and allow to rise for half an hour.

Flatten dough balls into about 1/4 inch.

Heat baking stone and prepare a water bath below it.

Cook the bread on the stone, flipping halfway, until it is puffed and golden.