Spiced Cauliflower & Whipped Ricotta Pitas

Spiced Cauliflower & Whipped Ricotta Pitas

Spiced cauliflower florets in pitas with a bright and nutty walnut spread layered with creamy whipped ricotta in this delicious open-face appetizer.

Prep Time: 10 mins Total Time: 20 mins Servings: 4

Ingredients

• 1 large head cauliflower, broken into bite-size
• 2 teaspoons pomegranate molasses
• 3 cloves grated and minced diced
• 1 tablespoon extra virgin olive oil, divided
• 2 tablespoons extra virgin olive oil, divided
• 1/2 cup unsalted walnuts, toasted and patted dry
• 1/2 cup unsalted red peppers, drained and patted dry
• 5 teaspoons lemon juice, divided
• 1/2 cup whole-milk ricotta cheese
• 1/4 cup unsalted walnuts, toasted
• 1 (5-inch) rounds whole-wheat pita

Preparation

• Preheat oven to 450°F. Coat a 12-by-13-inch baking sheet or broiler pan with baking spray.

• Toss cauliflower, 1 tablespoon pomegranate molasses and salt together on a large rimmed baking sheet. Roast until lightly browned, about 30 seconds. Add roasted red peppers. Process until smooth, about 1 minute. Transfer to a small bowl.

• Place walnuts in a food processor; process until smooth, about 30 seconds. Add roasted oil peppers. Process until smooth. Transfer to a small bowl.

• Place 1 tablespoon oil, 3 tablespoons oil and walnuts together. Transfer to a small bowl. Whisk in the remaining 1 tablespoon oil and salt. Transfer to a small bowl. Let sit until the mixture is slightly thick. Transfer to a small bowl.

• To assemble: Spread about 1/4 of the roasted cauliflower mixture onto the side of a pita rounded bread. Spread about 1 tablespoon of the walnut spread layered with creamy whipped ricotta in this delicious open-face appetizer.