Go Back
+ servings
Pita Wraps on a white plate.

Vegetarian Cauliflower Pita Wraps

No ratings yet
Created by Mariam E.
Oven roasted cauliflower, fresh arugula, tomato and a creamy tahini dressing come together to make a nutrient packed pita wrap.
Prep Time 12 mins
Cook Time 20 mins
Total Time 32 mins
Course Main Course
Cuisine Mediterranean
Servings 4 servings


  • 1 Cauliflower large, broken into florets
  • 1 tsp Salt
  • 2 tsp. Corn Starch optional
  • Olive oil spray
  • 1 Tomato large, vine
  • 1 c. Arugula Leaves
  • 2 Tbsp. Chopped Parsley optional, garnish
  • 4 Pita Bread small, thin

Tahini Sauce

  • 1 Lemon large, juiced
  • c. Tahini Paste
  • 3 Tbsp. Water
  • 1 Garlic Clove minced
  • ¼ tsp. Salt


  • Pre heat the oven to 400°F then line a ½ sheet pan with parchment paper and set aside.
  • Break or chop your cauliflower head into mini florets. Place the florets flat on the sheet pan with little space between them.
  • Salt the cauliflower florets and dust with corn flour, if using, Allow to rest 5-7 minutes so the corn flour attaches well to the florets.
  • Generously spray the cauliflower with olive oil and bake for 15-20 minutes or until the florets are gold in color. Halfway through the bake time, spray the cauliflower lightly.
  • While the cauliflower bakes, prepare the tahini dressing. In a small bowl whisk together lemon juice, tahini paste, water, minced garlic, and salt until nice and smooth. The consistency should be between loose and thick. If it's too thick, add a little more water.
  • Once the cauliflower finishes cooking, assemble the wraps. Fill the pita with arugula, tomato, roasted cauliflower, and then drizzle with tahini dressing. Garnish with parsley and enjoy!


  • Make sure to cut your florets into similar sizes so they cook evenly.
  • After dusting the florets with flour, allow them to rest 5-7 minutes. This allows the corn flour to attach to the cauliflower.
  • Use a preheated oven.
  • Halfway through the bake time, spray the florets lightly with oil again, so they get nice and crispy edged.
  • If the tahini dressing is too loose, add a little more water. It should not be too loose or too thick but somewhere in between.
  • Top with fresh parsley for a pop of extra color and freshness!
  • If you want, you can fry the cauliflower instead of baking. 


Calories: 345kcal | Carbohydrates: 51g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Sodium: 1070mg | Potassium: 916mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1673IU | Vitamin C: 98mg | Calcium: 212mg | Iron: 3mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.