Za'atar Roasted Cauliflower Pita with Baba Ghanoush

  • 2 Ezekiel 4:9 Whole Grain Pocket Breads
  • 1 medium head of cauliflower, cut into bite-sized florets
  • ½ cup cherry tomatoes, diced
  • ½ cup Persian cucumbers, diced
  • ¼ cup fresh flat-leaf parsley, chopped
  • ¼ cup red onion, sliced
  • 1 eggplant
  • 1/4 cup tahini
  • 1.5 tbs lemon juice
  • 1 tbs + 1 tbs olive oil, divided
  • 2 cloves of garlic
  • 1 tbs za'atar seasoning (ours had salt, if yours doesn't add ¼ tsp salt!)
  • ½ tsp smoked paprika
  • ¼ tsp sea salt
  • ¼ tsp + ¼ tsp black pepper, divided

For the Baba Ghanoush

Preheat the oven to 400 degrees Fahrenheit.

Prick the eggplant with a fork then wrap in foil and roast for 45-50 minutes until it is soft to touch. Let cool.

Once the roasted eggplant has cooled, peel off the skin and add to a food processor along with 1/4 cup tahini, 1.5 tbs lemon juice, 1 tbs olive oil, 2 cloves of garlic, ¼ tsp pepper, and ¼ tsp salt. Process until smooth, then set aside.

Increase the oven heat to 425 degrees Fahrenheit.

Add the cauliflower florets to a large bowl. Drizzle over 1 tbs olive oil, 1 tbs za'atar seasoning, ½ tsp smoked paprika, and ¼ tsp pepper. If your za'atar blend doesn't contain salt, then add ¼ tsp here. Toss to coat evenly, then add to a foil-lined baking sheet.

Roast the cauliflower for 20 minutes or until browned and cooked through.

Cut each Ezekiel 4:9 Whole Grain Pocket Bread in half and open to allow room for the filling.

Assemble the pita sandwiches by starting with a spoonful of baba ghanoush, then adding the roasted cauliflower, tomatoes, cucumber, fresh parsley, and sliced red onion to taste.

Enjoy! This recipe makes 4 sandwiches.