Cauliflower Stuffed Pita with Green Goddess Dressing

Cauliflower stuffed pitaCauliflower stuffed pita

What a great idea for a healthy lunch! These pita pockets are stuffed with goodness including Collagen Peptides.

Serves: 4


Use Organic if possible

  • 4 pita pockets (gluten free)

  • 1 head cauliflower (plus 2 Tablespoons olive oil and ¼ tsp salt and pepper)

  • ½ cup sliced cucumbers

  • ½ cup sliced tomatoes

  • 1 cup sprouts


  • 1 scoop Garden of Life Collagen Peptides

  • 1 cup whole milk plain yogurt

  • ¾ cup avocado oil mayonnaise

  • 2 garlic cloves

  • 1 anchovy fillet (optional)

  • ¼ cup fresh tarragon

  • ¼ cup chives

  • 2 Tbsp lemon juice

  • 1 Tbsp rice wine vinegar

  • ¼ tsp salt and pepper


  1. Preheat oven to 400 degrees.

  2. Break cauliflower up into bite sized florets.

  3. Place florets on a large baking sheet, drizzle with about 2 Tbsp. of olive oil and sprinkle on about ¼  tsp. of salt and pepper.

  4. Bake for 20 minutes, flipping florets over half way through.

  5. Make dressing. To make the dressing, add all dressing ingredients into the blender and blend until smooth.

  6. To make the pitas, add equal amounts of cauliflower, tomatoes, sprouts and cucumber into each pita.

  7. Pour in dressing, then serve.


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