Buffalo Cauliflower Pita Pocket
Prep + Cook time
10 minutes
Servings
4-8
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Ingredients
- 4 Joseph’s Whole Wheat or Original Pita Bread
- 1 cauliflower, about 3-4 cups cut into small florets 2 tbsp olive oil
- 1 tsp sweet paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/3 cup hot sauce
- 3/4 cup 2% Greek yogurt
- 1 lime, zest finely grated
- 6 radishes, cut into thin slices
- 2 tbsp lime juice
- 4 thick pita breads, halved
- 2 cucumbers, cut into long ribbons
- 1 iceberg lettuce, thinly sliced
- Mint leaves, to taste (optional)
This Buffalo Cauliflower Pita Pocket recipe bring the bold flavors of a classic to a satisfying vegetarian alternative. Roasted cauliflower, tossed in a zesty buffalo sauce, is paired with cooling Greek yogurt, crisp veggies, and a squeeze of lime—all tucked into warm, soft pita bread. Perfect for a quick lunch!
Directions
- Preheat oven to 425°F.
- In a large bowl, toss the cauliflower florets with olive oil, paprika, onion powder, and garlic powder. Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and tender.
- In a bowl, toss the roasted cauliflower with hot sauce until well coated. Set aside.
- Prepare the Yogurt Sauce: In a small bowl, mix Greek yogurt with lime zest and lime juice. Stir until smooth and creamy.
- Assemble the Pita Pockets: Warm the pita halves slightly if desired. Spread a spoonful of the yogurt sauce inside each pocket, then layer in the iceberg lettuce, buffalo cauliflower, radishes, and cucumber ribbons. Garnish with fresh mint leaves if using.
- Enjoy!
- Quick Tip: Drizzle with extra yogurt sauce if desired and serve immediately!
