Buffalo Cauliflower & Chickpea Pita Pockets with Ranch Sauce

[Sincerely-Food-Chef]

Ingredients

• 1 (5 oz) pkg baby spinach
• 2 medium carrots
• 1 medium head cauliflower
• 2 sticks celery
• 2 (15 oz) cans garbanzo beans (chickpeas)
• 2 cloves garlic
• 2 tbsp tomato paste
• 4 whole grain pitas
• 1 medium yellow onion
• black pepper
• chili-garlic sauce
• Dijon mustard
• dill, dried
• extra virgin olive oil
• garlic powder
• mayonnaise
• onion powder
• parsley flakes
• salt
• white wine vinegar

Instructions

1. Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
   • 1 medium head cauliflower
   • 2 medium carrots
   • 2 sticks celery
   • 1 (5 oz) pkg baby spinach
2. Reserve ½ cup of the chickpea liquid and place in a medium bowl, then drain and rinse the chickpeas.
   • 2 (15 oz) cans garbanzo beans (chickpeas)
3. Add half the chickpeas to the bowl with the bean liquid and mash well; stir in remaining chickpeas, leaving them whole.
4. Add vinegar, Dijon, chili-garlic sauce, and tomato paste to the chickpea mixture; stir to combine. Set aside.
   • 2 tbsp white wine vinegar
   • 4 tsp Dijon mustard
   • 2 tsp chili-garlic sauce
   • 2 tbsp tomato paste
5. To make the ranch dressing, combine mayonnaise and spices in a small bowl; whisk to combine. Add additional water (1 tsp at a time) as needed to reach a drizzling consistency.
   • ⅓ cup mayonnaise
   • 1 tsp dill
   • ¼ tsp parsley flakes
   • ¼ tsp garlic powder
   • ¼ tsp onion powder
   • ⅛ tsp salt
   • ¼ tsp black pepper
6. Remove leaves and thick stems from cauliflower; cut into bite-sized florets. Transfer to a medium bowl.
7. Peel and small dice onion and carrots; add to the bowl with the cauliflower.
   • 1 medium yellow onion
8. Preheat a large skillet over medium-high heat.
9. Peel and mince garlic.
   • 2 cloves garlic
10. Once the skillet is hot, add oil and swirl to coat the bottom.
    • 2 tbsp extra virgin olive oil
11. Add cauliflower, onion, carrot, and garlic to the skillet and cook, stirring occasionally, 4-5 minutes.
12. Add chickpea mixture, salt, and pepper to the skillet and continue to cook until cauliflower is tender, about 5 minutes. Taste the chickpea mixture and add more garlic-chili sauce (½ tsp at a time) to reach desired spiciness.
    • 1 tsp salt
    • ½ tsp black pepper
    • 2 tsp chili-garlic sauce
13. Small dice celery.
14. Cut pita in half and carefully open the pita pockets.
    • 4 whole grain pitas
15. To serve, divide spinach, bean-cauliflower mixture, and celery between pita pockets. Top with ranch dressing and enjoy!