Falafel-Crusted Cauliflower Pitas

Preheat oven to 425 F.

Remove leaves and the main stem from the cauliflower head. Slice the head in half. Store one half in the fridge for another use. Place the other half stem-side down on a cutting board. Slice the cauliflower into 1/4-inch pieces. Don’t cut it as florets. Cut it like you would a head of cabbage so you’ll have a bunch of varied sized pieces. Just make sure all of the pieces are the same width (1/4-inch) so they cook evenly.

Place the sliced cauliflower in a medium bowl and drizzle with the oil. Toss to combine. Pour the falafel mix into the bowl and toss, to ensure the cauliflower is completely coated. Spread out the cauliflower on a baking sheet. Bake in the preheated oven for 15 minutes or until they are tender and golden brown.

Meanwhile, combine the ingredients for the dressing in a large bowl. Remove about 3 tablespoons of the dressing and keep it in a smaller bowl for later. Add the coleslaw vegetable mix and radishes to the large bowl with the dressing. Toss to combine.

Assemble pitas by adding a few pieces of cauliflower to each pita half, followed by the coleslaw mix. Then add sliced cucumbers and feta for garnish if desired. Drizzle some of the reserved dressing over top.

Nat’s Note:
1. If you can’t find dried falafel mix (I didn’t have any), mix 1/2 cup chickpea flour, 1/2 teaspoon cumin, and 1/4 teaspoon each of onion powder, garlic powder, and salt. I wouldn’t try to make falafel with this mixture, but it gives the cauliflower a falafel-y flavor. If you can’t find chickpea flour, use regular flour, for a slightly less falafel-y flavor.
2. Adapted from a recipe in Food Network Magazine.