Lemon-Spiced Cauliflower Pita

Ingredients

• 1 Red Onion
• 2 Tbsp. Lemon ‘n Herb Seasoning
• 1 tsp. Smoked Paprika
• 10 oz Cauliflower Florets
• 2 Persian Cucumbers
• 1 Roma Tomato
• 1 Lemon
• 5 ⅓ oz Plain Greek Yogurt
• 2 Pita Breads
• 4 oz Spinach
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: between tossing cauliflower with seasoned oil and dressing vegetables. Any leftover spice will add great flavor! Cruciferous vegetables like cauliflower are packed with nutrients like vitamin C and support your cardiovascular, digestive, and

2. 2

   Roast the Cauliflower: Halve and peel onion. Slice half the onion into thin strips and cut other half into ¼” dice. Combine lem- on-herb seasoning and smoked paprika in a mixing bowl with 2 Tbsp. olive oil. Add cauliflower florets and diced onion (reserve 2 tsp. for lemon vinai- grette). Toss to coat and spread into a single layer on dressing vegetables; no need to wipe clean. Warm Pitas and Dress Vegetables Stack pitas and wrap in foil. Place in oven 5 minutes until warmed and pliable. Combine diced tomato and half the half-moon cucumbers (reserve

3. 3

   Prepare the Ingredients: Trim cucumbers. Halve one lengthwise and cut into ¼” half-moons. Grate second cucumber on large hole side of box grater and squeeze out excess mois- ture in a paper towel. Core Roma tomato and halve lengthwise. Slice one half into ¼” half-moons and finely dice other half. Zest lemon, halve, and juice. Fill Pitas and Toss Salad Fill warmed pitas with cauliflower and dressed veg- combine spinach with thin onion strips (to taste), half-moon tomatoes, and remaining half-moon cucumber. Toss with remaining lemon vinaigrette and season to taste with a pinch of salt and pepper.

4. 4

   Make Tzatziki Sauce and Lemon Vinaigrette: tsp. lemon juice, 1 tsp. lemon zest, ½ tsp. salt, and ¼ Tbsp. lemon juice, reserved 2 tsp. diced red onion, 2 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper.

5. 5

   Plate the Dish: Serve pitas on a plate along with salad. Garnish salad with remaining lemon zest. Add a dollop of tzatziki sauce to pitas or serve on side for dipping. this recipe–If using regular table salt, reduce measured amounts by half. three times. Most diced onion roasts with cauliflower, 2 tsp. diced onion is used for lemon vinaigrette, and thin onion strips are tossed with spinach three times. Grated cucumber goes in tzatziki sauce, half the half-moons are in pita filling, and remaining half-moons are part of spinach salad. is used twice. Finely diced tomatoes are in pita filling, and half-moons are tossed with spinach salad. a nice kick to spinach salad and pita filling, but use to taste to keep elements balanced. the recipe before you start–we promise it will be time