Roasted Cauliflower Pita
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Directions
Item No.
300106
Item No.
370205
Item No.
300100
Item No.
311201
Item No.
150803
Ingredients
- 3 cups cauliflower florets
- 6 spears Tillen Farms Mild Pickled Asparagus, cut into small pieces
- 6 spears Tillen Farms Pickled Crunchy Carrots, cut into small pieces
- 2 cups red cabbage, shredded
- 2 ounces arugula, or other fresh greens
- 1 Tablespoon Urban Accents Athenian Herb Dryglaze
- 1 Tablespoon Organic Extra Virgin Olive Oil
- 4 Tablespoons Stonewall Kitchen Tomato Herb Bruschetta Spread
- 2 pitas
Directions
- Preheat the oven to 400°F.
- Toss the cauliflower with the olive oil and spices. Bake on a foil-lined sheet pan for about 15 – 18 minutes, or until cauliflower is tender. Remove from heat.
- Heat pitas for about 30 seconds, then fill with Tomato Herb Bruschetta Spread, arugula, roasted cauliflower, cabbage and pickled vegetables.
