Be sure to dry the chickpeas well or they wont crisp up in the oven.
Wet chickpeas will also create steam that may prevent the cauliflower from getting nicely browned.
Bibb lettuce works well with these pitas, but a handful of arugula leaves would be just as nice.
Photographer: Robby Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines
), broken into bite-size florets (about8cups)
1(15-oz.)
Place onion in a medium heatproof bowl.
Pour over the onion; set aside to pickle for 30 to 60 minutes, stirring occasionally.
Photographer: Robby Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines
Roast, stirring once, until the cauliflower is tender and golden brown, about 30 minutes.
Drizzle 1/2 cup of the yogurt mixture over the roasted cauliflower and chickpeas; toss to coat evenly.
To assemble, spread the remaining 1/2 cup yogurt mixture over pitas.
Photographer: Robby Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines
Top with lettuce leaves.
Spoon the cauliflower mixture over the lettuce (about 1 1/2 cups each).
Drain the onions; divide among the pitas.
Photographer: Robby Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines
Garnish with additional torn herbs, if desired.
