Buffalo Cauliflower Pita Pockets

Name: Buffalo Cauliflower Pita Pockets
Total time: 30 min
Ingredients: 2 15-oz. cans no-salt-added chickpeas; 2 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; 1 to 2 tablespoons hot sauce; 1 tablespoon no-salt-added tomato paste; 1 tablespoon extra-virgin olive oil (optional, learn more ); 1 12- to 16-oz. package frozen cauliflower, large florets cut into bite-size pieces; ½ cup chopped onion; ½ cup chopped carrot; 3 cloves garlic, minced; Freshly ground black pepper, to taste; 8 lettuce leaves; 4 whole wheat pita bread rounds, halved crosswise and warmed (see gluten-free tip, recipe intro); ½ cup finely chopped celery; Lemon wedges

www.forksoverknives.com

Give cauliflower a zing with a silky buffalo sauce; then stuff them into pockets for a delicious handheld lunch or dinner. Get the recipe here!

View full recipe on www.forksoverknives.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

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Ingredients

2 15-oz. cans no-salt-added chickpeas
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 to 2 tablespoons hot sauce
1 tablespoon no-salt-added tomato paste
1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
1 12- to 16-oz. package frozen cauliflower, large florets cut into bite-size pieces
½ cup chopped onion
½ cup chopped carrot
3 cloves garlic, minced
Freshly ground black pepper, to taste
8 lettuce leaves
4 whole wheat pita bread rounds, halved crosswise and warmed (see gluten-free tip, recipe intro)
½ cup finely chopped celery
Lemon wedges