Buffalo Cauliflower Pita Pocket
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!
Joseph’s
Joseph’s
Recipe - Bridgehampton King Kullen
Buffalo Cauliflower Pita Pocket
Prep Time25 Minutes
Servings6
Cook Time10 Minutes
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)
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!
25 minutes
Prep Time
10 minutes
Cook Time
6
Servings
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!
