-
1
Preheat oven to 425 F.
-
2
Remove leaves and the main stem from the cauliflower head.
-
3
Slice the head in half.
-
4
Store one half in the fridge for another use.
-
5
Place the other half stem-side down on a cutting board.
-
6
Slice the cauliflower into 1/4-inch pieces.
-
7
Dont cut it as florets.
-
8
Cut it like you would a head of cabbage so youll have a bunch of varied sized pieces.
-
9
Just make sure all of the pieces are the same width (1/4-inch) so they cook evenly.
-
10
Place the sliced cauliflower in a medium bowl and drizzle with the oil.
-
11
Toss to combine.
-
12
Pour the falafel mix into the bowl and toss, to ensure the cauliflower is completely coated.
-
13
Spread out the cauliflower on a baking sheet.
-
14
Bake in the preheated oven for 15 minutes or until they are tender and golden brown.
-
15
Meanwhile, combine the ingredients for the dressing in a large bowl.
-
16
Remove about 3 tablespoons of the dressing and keep it in a smaller bowl for later.
-
17
Add the coleslaw vegetable mix and radishes to the large bowl with the dressing.
-
18
Toss to combine.
-
19
Assemble pitas by adding a few pieces of cauliflower to each pita half, followed by the coleslaw mix.
-
20
Then add sliced cucumbers and feta for garnish if desired.
-
21
Drizzle some of the reserved dressing over top.
-
22
Nats Note: 1.
-
23
If you cant find dried falafel mix (I didnt have any), mix 1/2 cup chickpea flour, 1/2 teaspoon cumin, and 1/4 teaspoon each of onion powder, garlic powder, and salt.
-
24
I wouldnt try to make falafel with this mixture, but it gives the cauliflower a falafel-y flavor.
-
25
If you cant find chickpea flour, use regular flour, for a slightly less falafel-y flavor.
-
26
2.
-
27
Adapted from a recipe in Food Network Magazine.
