Ingredients
Roasted Cauliflower
- 1 large head cauliflower, cut into florets
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon smoked or sweet paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cardamom
- ½ teaspoon ground turmeric
- 1/4–½ teaspoon cayenne pepper
- Juice from half a lemon
- 4 garlic cloves, chopped
- Kosher salt, to taste
- Black pepper, to taste
Zhug Sauce
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 1 large jalapeño, seeded if desired
- 1 clove garlic, finely chopped or grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/3 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt, to taste
- Water, as needed to thin
To Serve
- 4 fresh naan or pitas, warmed
- Pickled red onion
- Lettuce
- Lemon tahini (optional, see notes)
- Mango harissa (optional, see notes)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) so it’s ready to roast the cauliflower to a perfect charred tenderness.
- Toss Cauliflower with Spices: On a baking sheet, combine the cauliflower florets with olive oil, paprika, cumin, cardamom, turmeric, cayenne pepper, lemon juice, chopped garlic, kosher salt, and black pepper. Toss everything together until the cauliflower is well coated with the fragrant spice mix.
- Roast the Cauliflower: Spread the cauliflower in a single layer and roast in the preheated oven for 15 minutes. Toss the cauliflower, then roast for an additional 15 minutes until it’s lightly charred and cooked through.
- Make the Zhug Sauce: While the cauliflower roasts, combine parsley, cilantro, jalapeño, garlic, cumin, turmeric, olive oil, lemon juice, and a large pinch of salt in a food processor or blender. Pulse until finely chopped and the sauce is well blended. If the sauce is too thick, add water 1 tablespoon at a time to reach the desired consistency. Adjust seasoning with more salt if needed.
- Warm the Pitas: Heat the fresh naan or pitas until warm and pliable, ready for stuffing.
- Assemble the Pitas: Spread a generous amount of zhug inside each pita, then add a layer of lettuce, roasted cauliflower, and pickled red onion. Drizzle additional zhug over the top. Optionally, add lemon tahini and mango harissa for extra flavor complexity.
Notes
- Lemon Tahini: Make by blending tahini with lemon juice, garlic, water, and salt until smooth—drizzle over the assembled pitas for creamy tang.
- Mango Harissa: A spicy, slightly sweet chili paste made with dried chiles and mango puree, great for adding depth and heat.
- You can adjust cayenne pepper to control the spice level in roasted cauliflower and zhug.
- Pickled red onions can be made ahead by soaking thinly sliced red onions in vinegar, sugar, and salt mix.
- This dish works well with naan or pita bread; warm them for softness and better flavor release.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
