If there’s a veggie MVP out there it’s gotta be the cauliflower (mushrooms you come a close a second). Cauliflower is so versatile but by its self, it’s bland as fu*k! BUT that makes it the best for flavours and trust me hunni these Moroccan spiced cauliflower and chickpea pita breads are all about flavour.

Pita breads stuffed with chickpeas and cauliflower

She’s so good! Little pockets, full of joy and full of flavour. Spice up your lunches or tickle your dinner craving with this lighter choice. Either way, she’ll be aighttt.

Level up and make your own pitas bread like a total boss.

How to Stuff…

These cauliflower and chickpea pita breads are super duper easy to make. I mean all you gotta do hunny is cut the cauliflower, drain the chickpeas and spice it up. Like I said hunni bee EASY!

  1. Cut up your cauliflower, drain your chickpeas and shake all the spices all over. Massage with your hands so all the pieces get all the spices. I know what your thinking and yes that is cauliflower it’s from our garden. That’s right we do it farm to table style here hunny bee.

2. Wait 25 – 30 minutes and take her out of the oven. Side note growing cauliflower is hard don’t plant them to close together is my top tip. or they look like dat ⬆.

3. Stuff em right up. Slice the Pita’s in half and stuff away. Add in some greens and top with your favourite sauce, hummus goes well or maybe a hot sauce, hot sauce is always good or herby lemon mayo is magnifique.

Chickpea and cauliflower stuffed pita breads

Tips, Tricks and Modifies

  • Not into chickpeas? not into cauliflower? I mean you probably are otherwise you probably wouldn’t be reading this but ey. Point is these taste amazing if you’ve got one or the other or both.
  • Don’t want the bread? wap the Moroccan spiced cauliflower and chickpeas in a salad or serve over some mashed tatters ⬅ that would be delicious! – For all my Gluten-Free homies a salad would be ace.
  • What’s that no pita on hand? use a wrap instead hunni bee. Heck, I reckon even a sandwich with this sh*t would rock your tastebuds.
  • Main tip MASSAGE THOSE CHICKS AND FLORETS give them a good feel, you want even coating which equals even flavour.
  • If you don’t have Moroccan flavouring on hand just add in some extra spices like cumin, turmeric and cinnamon.
  • use the WHOLE CAULIFLOWER don’t be chucking those leaves away they just as good as all the other bits.

What to do with leftovers

If you’ve got leftovers there’s many of things you can do.

Store the chick and the florets in an airtight container allowing to completely cool before storing in the fridge for a couple of days. To re-heat chuck in a pan with some oil for a couple of minutes.

You can also reheat in the microwave for fast heat up. They taste delightful cold so if you’re just going to wap the leftovers into a salad or a wrap there’s really no need to heat.

However, if you enjoy these with mates or fambam like all good food should be enjoyed you’ll have no leftovers Hunni Bee. My mate demolishes like 3 of these in one sitting. HE EATS SO MUCH FOOD!

Hope you enjoy hunni bees. If you’re after an alcoholic beverage pairing like I always am. I’d go a cold pale ale or for ma, non-beer loving homies a crisp apple cider would be the go-to – dry not sweet!.

Keep moving, keep loving and most of all keep on cooking good looking.

Love Char x

Cauliflower and Chickpea stuffed Pita Breads

These cauliflower and chickpea stuffed pitas are a mean lunch that will also tickle your fancy for a lighter dinner. The Morrocan flavours are the stand out give your self some loving with these joy filled pockets of dough.

  • 1 Small Cauliflower (Or half a head of a large cauliflower)
  • 1 400g tin Chickpeas
  • 4 tbsps Moroccan seasoning
  • 2 tbsps Paprika powder
  • 2 tbsps Chilli powder
  • 2 tbsps Parsley Powder
  • 1 lemon juiced
  • Olive oil (For roasting. )
  • 6 Pita Breads
  • salt & pepper
  • 1 cup Spinach leaves

  1. Preheat oven to 180°C

  2. Dice up the cauliflower using the whole cauliflower leaves and all, and place on to a tray. Drain the chickpeas and chuck the chickpeas on too the tray with the cauliflower douse in a good amount of oil.

  3. In a bowl mix together your herbs and spices with some salt and pepper. Then spice up your cauliflower and chickpea. Pour the spices all over and then massage with your (clean) hands to make sure everything evenly coated with the spices. Squeeze over your lemon juice.

  4. Wap in the oven for 25 minutes or until everything is golden and crispy.

  5. About 10 minutes before the cauliflower and the chickpeas are ready, start to heat up your pita breads I like to toast them. Get your spinach ready and any sauces you want ready to stuff those pockets

  6. Take out the tray from the oven and start to stuff your pitas. Slice your pita breads in half and stuff with the cauliflower and chickpea mix spinach leaves and your fav sauce.

  7. Enjoy that luttle pocket of joy and dance.

  • If you don’t have Moroccan spice you can substitute with a blend of turmeric, paprika, chilli, parsley, coriander, cinnamon and cumin. 
  • This also tastes good just with the chickpeas or just with cauliflower. If you’re only using one you can half the spice quantities. 
  • Give the cauliflower and the chickpeas a good massage with the spices before you chuck it in the oven so all the pieces get all the flavour. 
  • Depending on what oven you use it might take longer or shorter for them to cook.
  • Don’t have Pitas? no worries wraps would also be boss.