Cauliflower Pitas
Makes 4 pitas
Time to make: 1 hour
Directions:
- Soak the cashews in very hot water for at least 10 minutes.
- Start by toasting the breadcrumbs if you are making your own at home. Add 2 cups of breadcrumbs to a pan over medium heat. Drizzle 2 tsp of oil over the breadcrumbs and add garlic powder. Stir often over medium heat until the breadcrumbs become crispy. Set aside to cool.
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Chop the cauliflower into small florets.
- Add the cornstarch and the plant-based milk into two separate bowls. Divide the breadcrumbs into two separate bowls. Then dip each cauliflower floret first in the cornstarch, then the milk, back into the cornstarch, back into the milk and finally into the breadcrumbs. Place the cauliflower on the baking sheet. Continue this process until all the cauliflower is used up.
- Bake in the oven for 20 minutes.
- While the cauliflower is baking, add the sliced onion and peppers to a pan over medium heat with the remaining 2 tsp of oil. Sauté until golden. Set aside.
- Prepare the garlic cashew sauce. Drain the water from the soaked cashews and then add the cashews along with fresh water, apple cider vinegar and garlic to a high-speed blender. Blend until smooth. A cup-sized blender may be the preferred tool in this instance, or a tamper to help with the blending process.
- When the cauliflower is done, heat four pitas in the oven (following package instructions), until puffy and slightly golden.
- Either slice the pitas open or layer the ingredients on top. Add the cauliflower, onions and peppers, fresh romaine and the cashew sauce.
- Best enjoyed fresh.
Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!
IG: @greenseggsandyams
