Roasted cauliflower, pine nuts, spiced labneh, golden raisins, chilies, cilantro, and capers on pita.

I have developed the habit of keeping a head of cauliflower on hand. It’s inexpensive, lasts a good while in the fridge, and forms the base of so many hearty vegetarian meals — Phool Kobi nu shaak, aloo gobi, matar gobi, veggie biryanis, pav bhaji.

I keep a container of roasted cauliflower florets in the fridge, to add to salads, warm grain bowls or serve as a side. Combined with warm spice the air fryer roasted cauliflower with some charred bits, becomes a vegetarian side or main that is very much sought after at our house. 

Ingredients:

• 1 cauliflower head, cut into florets about the same size
• 1/2 tsp. turmeric powder
• 1/2 tsp. garlic powder
• 1/2 tsp. smoked paprika or regular paprika
• 1/2 tsp. black pepper
• 1/2 tsp. Himalayan salt
• 1/2 tsp. curry powder (optional)
• Avocado or olive oil- to coat 
• Optional: Cumin, coriander and cinnamon powders. 
• Optional: Sumac for garnish. 

Combine all ingredients and set aside  

I use the Instant Vortex Plus 6QT Air Fryer

Here is my Roasted Cauliflower Pitas- with Spicy Roasted Cauliflower, Aleppo chili spiced labneh, Italian Bomba Hot Pepper Sauce, cilantro, and Lilliput capers stuffed in a warm pita (add pine nuts and golden raisins to the labneh if you like) a copycat version of Tatte’s Roasted Cauliflower Sandwich.

Instructions:

1. Preheat the air fryer to 390 degrees F on the ROAST mode
2. Place the cauliflower florets in a large bowl. 
3. Season with turmeric, smoked paprika, garlic powder, sea salt, and black pepper. 
4. Pour in oil and toss to coat.
5. Add cauliflower to the air fryer basket in a single layer (cook in batches if needed –  leaving a little space between them. If they’re too close, they’ll just steam rather than becoming crispy)
6. Cook cauliflower in the air fryer for 10 minutes checking in at the 7 minute mark (depending on the size of your florets), shaking the basket halfway through, until browned on the edges.
   

Tangy Spicy Yogurt Sauce

• 1 cup Labneh (also known as Kefir Cheese). I like the Ulker Labne Kefir or Karoun Kefir Cheese Labneh 
• Labneh is tangier and creamier than your typical yogurt but if you cannot get it Greek yogurt is best substitute. 
• 1 tsp. freshly squeezed lemon juice
• 1 garlic clove, pressed or paste
• 1/2 parsley
• 4 tbsp. chopped cilantro
• 1/2 tsp. Aleppo pepper
• 1 tsp. Italian Bomba Hot Pepper Sauce from Trader Joe’s
• Salt to taste
• Lilliput capers
• Optional: Golden Raisins

Combine all ingredients in a small bowl and set aside

PITA SANDWICH:

Assemble the pita pockets just before serving. This will help to ensure that the pita bread is nice and crispy.

• To assemble the pitas, warm pitas on the lowest setting in a toaster or on a pan and split it in half.
  
• Either spread each pocket with the labneh and add the roasted cauliflower OR mix the desired amount of cauliflower with the labneh in a bowl and stuff the pockets.
  
• Sprinkle with sumac.
  

NOTES

Storage: Store everything in the fridge in separate containers and then assemble the pita sandwiches when you are ready to eat.