I love this recipe because it combines two favorite memories of mine: my mom's delicious falafel pita pocket dinner nights growing up and eating late-night chicken and rice (when I used to be non-veg). But this is so much better, healthier and easily portable! The roasted cauliflower adds so much flavor and makes this such a satisfying sandwich.
Technique tip: The cauliflower will taste even better the next day, so these pita pockets will be full of flavor!
Swap option: You can swap in vegan yogurt (coconut, almond, oat milk yogurt) for tahini or ranch dressing — basically anything that is creamy and slightly tangy.
For the scallion-tahini sauce:
Using a blender, blend together all the ingredients for the sauce. It should be creamy like a tahini dressing. Taste for salt and add more if necessary.
For the pita pockets:1.
Place a medium non-stick skillet over medium flame. Pour in the vegetable oil. Once hot, add in the florets and sauté for 5 minutes, just until slightly more golden-brown in color and slightly crisp. Turn off flame and allow to rest.2.
Turn your stove flame onto low. Using your tongs, place one pita over the flame, moving around frequently, then flip. Continue doing this until you get a nice char on both sides. Repeat for the second pita. Allow to cool enough to be handled.3.
Slice an opening in the pita (without taking off too much pita; think similar to a falafel sandwich). Spread some sauce on one side of the pita inside. Add cauliflower florets and layer in lettuce, tomato and cucumber, and drizzle on some more sauce and good quality olive oil. Top with fresh coriander, chopped scallions and serve with a lemon wedge.