Roasted Cauliflower and Chickpea Pita

INGREDIENTS:

4 servings

For Garlic-Dill Yoghurt Sauce:
215g FAGE Total, FAGE Total 2% or FAGE Total 0%
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh chopped dill
2 garlic cloves, finely minced
½ teaspoon fine sea salt

For Filling:
1 head cauliflower, broken into florets
3 tablespoon preferred vegetable oil, divided
1½ teaspoon ground turmeric
1 teaspoon ground cumin
1¾ teaspoon fine sea salt, divided
425g can chickpeas, rinsed and drained
½ teaspoon paprika

To Serve:
4 large pitas
40g arugula
150g quartered grape or cherry tomatoes

1. Preheat oven to Gas Mark 7.

2. Sauce: In a medium bowl whisk to combine FAGE Total, oil, lemon juice, dill, garlic and salt. Cover and chill until ready to serve.

3. Filling: In a large bowl toss cauliflower with 2 tablespoons oil, turmeric, cumin, and 1 teaspoon salt. Spread out in a single layer on large rimmed baking sheet. On a separate baking sheet spread out chickpeas and toss with remaining tablespoon of oil, ¾ teaspoon salt, and paprika. Place both pans in the oven and roast until cauliflower and chickpeas are browned and crisp, 15-20 minutes. Keep warm.

To Serve: Wrap pitas in foil and heat in the warm oven until soft and pliable, about 10 minutes. Fill pitas with cauliflower and chickpeas, top with arugula and tomatoes, and drizzle with Yoghurt sauce. Serve immediately.