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Spiced Cauliflower and Carrot Pita Melts

Warm, cumin-roasted cauliflower and carrots tucked into toasty pitas with melted mozzarella and a cool, garlicky yogurt-mint spread.

Spiced Cauliflower and Carrot Pita Melts

Ingredients

  • 4 large pitas256 gWhole-wheat pitahalved into pockets
  • 3¼ cups florets350 gCauliflowercut into small florets
  • 2 medium120 gCarrotsthinly sliced
  • 1 tbsp15 gOlive oil
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¼ tsp2 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 3½ oz100 gPart-skim mozzarellashredded
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1½ tbsp chopped8 gFresh mintchopped
  • 2½ tbsp chopped10 gFresh parsleychopped
  • 1 clove3 gGarlicgrated
  • 1 tbsp15 gLemon juice

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. On the sheet, toss the cauliflower and carrot with the olive oil, cumin, paprika, black pepper and half of the salt; spread in one layer.
  3. Roast for 20 to 25 minutes, stirring once, until browned at the edges and tender.
  4. While the vegetables roast, make the spread: stir the Greek yogurt, mint, parsley, garlic, lemon juice and the remaining half of the salt in a bowl; keep it chilled.
  5. Spoon the roasted cauliflower and carrot into the pita pockets, top the filling with the mozzarella and set the pitas on the baking sheet.
  6. Bake for 5 to 7 minutes, until the mozzarella melts and the pitas are crisp at the edges.
  7. Spread a spoonful of the yogurt herb spread into each warm pita and serve right away.

Contains: Milk, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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