Hey, you might even like these Cauliflower Falafel Pitas more than the original.
Two weeks ago I shared a recipe I made using Frozen Breaded Cauliflower Florets: Cauliflower Parmesan.
I wrote: “I spotted Frozen Breaded Cauliflower Florets. My kids love cauliflower so I threw 2 bags into my shopping cart.” Now, the recipe I posted only used 1 bag of cauliflower.
What did I do with the second bag? Not one of you thought to ask me that question.
The second bag became an even simpler and quicker dinner. I made Cauliflower “Falafel” Pitas.
Served with Israeli Salad and Techina.
Cauliflower Falafel Pitas
Ingredients
- 1 24 ounce package b’gan Frozen Breaded Cauliflower Florets
- 1 tsp cumin
- 1 – 1½ tsp kosher salt, or to taste
- 2 tbsp olive oil, or oil spray
To Serve:
- pita bread
- Israeli salad
- techina
Instructions
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper. Spread Breaded Cauliflower Florets on the baking sheet, sprinkle with cumin and kosher salt, and drizzle or spray oil. If drizzling oil, toss to coat evenly.
- Bake for 20 minutes or until golden and crispy on the edges.
- Serve in pita breads with chopped Israeli salad and techina.
This post is sponsored by Bgan. Follow them on instagram @bganfoods and on YouTube.
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