1 head cauliflower (2 lb.), cut into bite-size floret
3 Tbs. olive oil
2 Tbs. sweet Hungarian paprika
½ tsp. ground black pepper
½ tsp. fine sea salt
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
½ cup low-sodium vegetable broth
2 Tbs. lemon juice
4 pita bread rounds, halved and warmed
1. Steam cauliflower 7 to 9 minutes, or until tender.
2. Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes.
3. Remove from heat, and stir in lemon juice. Serve with pita halves.