Curry Roasted Cauliflower Pita with Garlic Turmeric Yogurt Sauce

2 pita stuffed with curried roasted cauliflower and sweet potato on a plate

5 from 1 vote

Curry Roasted Cauliflower Pita with Garlic Turmeric Yogurt Sauce

Curry roasted cauliflower, sweet potato, and red onion are tucked into warm pita and finished with a golden garlic turmeric yogurt sauce that’s rich, tangy, and completely addictive. This is feel-good, plant-forward cooking at its best—bold flavors, minimal effort, and zero fuss.

Prep Time15

Cook Time40

Course: Lunch, Main Course

Cuisine: American, Indian

Servings: servings

Calories: 372kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

Curry Roasted Veggies

1 head cauliflower about 4 cups florets
1 large sweet potato skin on, cut into cubes
1 cup red onion sliced in half moon - medium onion
2 tbsps avocado oil or olive oil
2 tsps curry powder
1/2 tsp garlic powder ⁣
1 1/2 tsps ground turmeric⁣
1 tsp sea salt

Turmeric Garlic Yogurt Sauce

1 cup plain greek yogurt
1 clove garlic grated
1/4 tsp ground turmeric
1/4 tsp black pepper
1/4 tsp sea salt

For Serving

4 whole wheat pita
1 lemon juice from 1 lemon (divided)
1/2 cup cilantro leaves
1 cup arugula

Instructions

Curry Roasted Veggies

Preheat oven to 400 degrees Fahrenheit. Add all of the vegetables to a large, parchment-lined sheet tray, coat in avocado oil (or olive oil) and spices. Toss to coat and spread veggies out in a single layer. Do not crowd the tray, or the veggies will steam. It's better to use 2 sheet trays if you have too many veggies.
1 head cauliflower, 1 large sweet potato, 1 cup red onion, 2 tbsps avocado oil, 2 tsps curry powder, 1/2 tsp garlic powder ⁣, 1 1/2 tsps ground turmeric⁣, 1 tsp sea salt
Bake until brown at edges, about 35-45 minutes, tossing once halfway through cooking.
Remove from oven and set aside.

YOGURT SAUCE

While veggies are cooking prepare yogurt sauce by combining 1 cup full fat greek yogurt, 1 clove grated garlic, 1/4 tsp turmeric, black pepper, and salt, a small squeeze of lemon juice, stir to combine. Optional to add chopped cilantro! Set aside until ready to eat.
1 cup plain greek yogurt, 1 clove garlic, 1/4 tsp ground turmeric, 1/4 tsp black pepper, 1/4 tsp sea salt, 1 lemon

ASSEMBLE

When ready to eat warm pita bread in oven until toasty, spread with garlic yogurt sauce, top with curry roasted veggies, arugula leaves, a squeeze of lemon juice, and extra cilantro.
4 whole wheat pita, 1/2 cup cilantro leaves, 1 cup arugula

Notes

Serving Ideas:

Warm pita, yogurt sauce first, veggies piled high
Add fresh cilantro right before serving
Great alongside a simple green salad or soup

Simple Tips for Success:

A few small things that make this recipe shine:

Cut vegetables roughly the same size so they roast evenly
Don’t crowd the pan — space = caramelization
Toss with lemon and cilantro after roasting for brightness
Serve warm with extra yogurt sauce and fresh cilantro

Nutrition