Paprika Cauliflower Pita Pockets

• 1 head cauliflower (2 lb.), cut into bite-size florets
• 3 Tbs. olive oil
• 2 Tbs. sweet Hungarian paprika
• 1/2 tsp. ground black pepper
• 1/2 tsp. fine sea salt
• 1 small red onion, diced (1 cup)
• 1 clove garlic, minced (1 tsp.)
• 1/2 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.
3. Add onion and garlic, and saute 2 minutes more.
4. Stir in broth and cauliflower, and simmer 3 minutes.
5. Remove from heat, and stir in lemon juice.
6. Serve with pita halves.

cauliflower, olive oil, sweet hungarian paprika, ground black pepper, salt, red onion, clove garlic, vegetable broth, lemon juice, bread

Taken from www.vegetariantimes.com/recipe/paprika-cauliflower-pita-pockets/ (may not work)