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Cauliflower-And-Chickpea Pitas with Creamy Yogurt Sauce
Ingredients
  • 1 large head cauliflower, cut into 1 ½" florets (8 cups)
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon finely chopped garlic
  • ½ cup packed fresh cilantro leaves, plus more for serving
  • 1 jalapeño, seeds removed, chopped
  • 2 tablespoons fresh lime juice
  • ¾ cup 5 percent-fat Greek yogurt
  • 4 pitas (each 6 inches)
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