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Required Equipment
- Half-sheet pan
- Mixing bowls
- Whisk
Utilized Devices
Cooking Techniques
- roasting
- quick pickling
- whisking
Ingredients
- 900 gCauliflower — cut into florets
- 425 gCooked chickpeas — drained
- 45 mlExtra-virgin olive oil
- 12 gShawarma spice blend
- 7 gKosher salt
- 2 gGround sumac
- 120 gPlain whole-milk yogurt
- 30 mlLemon juice
- 9 gGarlic — grated
- 60 gTahini
- 30 mlIce water
- 15 mlPomegranate molasses
- 80 gRed onion — thinly sliced
- 30 mlApple cider vinegar
- 200 gPersian cucumbers — thinly sliced
- 15 gFresh mint leaves
- 20 gFlat-leaf parsley — chopped
- 320 gWhole-wheat pita — warmed
- 100 gCrumbled feta
Instructions
Heat the oven to 425°F (220°C). On a parchment-lined sheet pan toss cauliflower and chickpeas with olive oil, shawarma spice, and 1 tsp salt until every nook is coated.
Roast for 20–25 minutes, stirring halfway, until the florets are deeply browned at the edges and the chickpeas turn crisp.
While the tray roasts, whisk yogurt, lemon juice, garlic, tahini, ice water, and pomegranate molasses with a pinch of salt until silky and spoonable. Add extra water as needed to loosen.
In a small bowl combine sliced onion with vinegar, sumac, and a pinch of salt. Massage for 30 seconds and let it quick pickle while the vegetables finish.
Toss cucumbers, mint, and parsley with a drizzle of olive oil and a squeeze of lemon to create an herby salad topper.
Spread tahini yogurt over warm pita, pile on roasted cauliflower and chickpeas, then finish with pickled onion, cucumber herb salad, feta, and an extra drizzle of pomegranate molasses.
Chef Tips
- ⭐Let the cauliflower have plenty of space on the pan so it roasts instead of steaming—use two pans if your florets crowd.
- ⭐Stir a spoon of harissa into the tahini yogurt if you crave extra heat.
- ⭐Blister the pita directly over a gas flame or grill pan for added char and chew.
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Nutritional Highlights
- ✓Over 20 g protein thanks to chickpeas, yogurt, and feta
- ✓Fiber-rich cauliflower keeps portions satisfying
- ✓Antioxidant boost from herbs, sumac, and pomegranate
Dietary Notes
Compliant With
Allergens
- Contains dairy (yogurt, feta)
- Contains sesame (tahini)
- Contains gluten (pita)
FAQ
How can I make this vegan?
Swap the yogurt for coconut yogurt, use plant-based feta, and drizzle with olive oil plus extra tahini instead of dairy toppings.
What can replace pita if I'm gluten-free?
Use warmed gluten-free flatbreads or spoon everything over quinoa or cauliflower rice bowls.
Nutrition
| Calories | 540 |
| Protein | 22 g |
| Carbs | 58 g |
| Fat | 24 g |