Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F) and prepare a baking tray lined with parchment paper.
- In a mixing bowl, combine cauliflower florets with 30 ml of olive oil, minced garlic, paprika, oregano, salt, and pepper. Toss to coat evenly.
- Spread the cauliflower mixture onto the prepared baking tray. Roast in the oven for about 15-20 minutes, until golden and tender.
- While the cauliflower is roasting, heat a skillet over medium heat, add the remaining olive oil, and sauté the shrimp for about 3-4 minutes or until they turn pink and opaque. Season with salt and pepper.
- In a separate bowl, toss the roasted cauliflower with the sautéed shrimp and sliced radishes.
- Meanwhile, warm the pita breads in the oven for a few minutes, until soft and pliable.
- Carefully cut each pita in half and gently open them up. Stuff each half with the shrimp and cauliflower mixture.
- Serve immediately with a side salad, a sprinkle of cracked black pepper, and lemon wedges on the side for squeezing. Enjoy!
Nutrition
Notes
Feel free to swap the shrimp for chicken or tofu if you prefer!
Adding a dollop of tzatziki sauce can elevate the flavors even further.
These stuffed pitas are best enjoyed fresh but can be stored in an airtight container in the fridge for up to two days.
Reheat in the oven or a skillet to bring back the warmth and crispness.
Get creative and add any leftover vegetables you have on hand – the possibilities are endless!
Adding a dollop of tzatziki sauce can elevate the flavors even further.
These stuffed pitas are best enjoyed fresh but can be stored in an airtight container in the fridge for up to two days.
Reheat in the oven or a skillet to bring back the warmth and crispness.
Get creative and add any leftover vegetables you have on hand – the possibilities are endless!