Buffalo Cauliflower Pita Pockets
Sautéed frozen cauliflower, carrot, and chickpeas get a spicy makeover in these loaded pita pockets. Use the liquid from the can of chickpeas (aquafaba) for extra-silky texture. For a gluten-free option, serve in lettuce wraps.
Give frozen cauliflower a saucy zing in these pockets. Here, aquafaba—the viscous liquid from a can of chickpeas—stands in for the butter that is typically found in buffalo sauce. The result is a silky sauce that is equal parts healthy and delicious. The pockets are stuffed with sautéed cauliflower, carrot, and onion, and creamy mashed chickpeas to hold it all together.
INGREDIENTS
- 2 15-oz. cans no-salt-added chickpeas
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 to 2 tablespoons hot sauce
- 1 tablespoon no-salt-added tomato paste
- 1 12- to 16-oz. package frozen cauliflower, large florets cut into bite-size pieces
- ½ cup chopped onion
- ½ cup chopped carrot
- 3 cloves garlic, minced
- Freshly ground black pepper, to taste
- 8 lettuce leaves
- 4 whole wheat pita bread rounds, halved crosswise and warmed
- ½ cup finely chopped celery
- Lemon wedges
INSTRUCTIONS
- Drain garbanzo beans, reserving liquid (aquafaba). Rinse beans off. In a medium bowl mash ½ cup of the beans; set remaining beans aside. In a small bowl whisk together ¼ cup of the aquafaba (reserve remaining aquafaba for another use), the vinegar, mustard, hot sauce, and tomato paste. Stir into mashed beans.
- In an extra-large skillet cook cauliflower, onion, carrot, and garlic over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add whole beans and mashed bean mixture. Cook about 5 minutes or until most of the liquid has been absorbed and cauliflower is tender. Season with pepper. Place one lettuce leaf in each pita half, then fill pitas with cauliflower mixture and top with celery. Serve with lemon wedges and, if desired, additional hot sauce.
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