Recipes

Cauliflower Stuffed Pita with Green Goddess Dressing

Cauliflower stuffed pitaCauliflower stuffed pita
Serves: 4
 
Use Organic:
  • 4 pita pockets (gluten free)
  • 1 head cauliflower (plus 2 Tablespoons olive oil and ¼ tsp salt and pepper)
  • ½ cup sliced cucumbers
  • ½ cup sliced tomatoes
  • 1 cup sprouts
Dressing:
  • 1 scoop Garden of Life Collagen Peptides
  • 1 cup whole milk plain yogurt
  • ¾ cup avocado oil mayonnaise
  • 2 garlic cloves
  • 1 anchovy fillet (optional)
  • ¼ cup fresh tarragon
  • ¼ cup chives
  • 2 Tablespoons lemon juice
  • 1 Tablespoon rice wine vinegar
  • ¼ teaspoon salt and pepper
Directions:
  1. Preheat oven to 400 degrees.
  2. Break cauliflower up into bite sized florets.
  3. Place florets on a large baking sheet, drizzle with about 2 Tbsp. of olive oil and sprinkle on about ¼  tsp. of salt and pepper.
  4. Bake for 20 minutes, flipping florets over half way through.
  5. Make dressing. To make the dressing, add all dressing ingredients into the blender and blend until smooth.
  6. To make the pitas, add equal amounts of cauliflower, tomatoes, sprouts and cucumber into each pita.
  7. Pour in dressing, then serve.

Share:

Alert_Error Alert_General Alert_Success