Roasted Cauliflower Pita Pockets

One of the easiest, tastiest meals you can make for yourself is a pita pocket filled with roasted vegetables and a good slathering of creamy hummus.

I always have pita bread and hummus on hand to make a version of this delicious, filling sandwich. In this recipe, I roasted cauliflower florets with a sprinkling of za’atar — a Middle Eastern spice mix of sumac, thyme and sesame seeds — and stuffed them into pita pockets.

You could even skip the pita pockets all together and serve the roasted cauliflower as a healthy appetizer or side dish. The smoky, golden roasted cauliflower also tastes great over a bowl of steamed brown rice and a good drizzle of zhug (a quick cilantro sauce) and/or hummus dressing. Za’atar is available in Middle Eastern markets, specialty spice shops, and even some grocery stores. You can also buy it online in spice stores like Penzeys or on Amazon.

Za’atar Roasted Cauliflower Pita Pockets
Serves 4

  • 1 1/2 pounds cauliflower
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons za’atar
  • Salt
  • 4 pita pickets, warmed
  • 3/4 cup hummus
  • 1 cup shredded lettuce
  • 1 small tomato, chopped


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Remove and discard the core and leaves from the cauliflower, then separate it into bite-sized florets.
  3. In a bowl, toss the cauliflower florets with the olive oil, za’atar and salt. Spread it out on a baking sheet and bake in the oven for about 40 minutes or until the cauliflower is lightly browned.
  4. To serve, slather the inside of a pita pocket with hummus and stuff it with the roasted cauliflower, shredded lettuce and chopped tomatoes.

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Photo credits: Sala Kannan