Instructions

• If you plan to make homemade pitas, make them first or have them ready. Preheat the oven to 425°F and place a rack in the middle position.
• If not already done, chop 1 head cauliflower into bite-sized florets and spread them in a single layer on a baking sheet.
• Drizzle the florets with 1 tablespoon olive oil and toss to coat evenly.
• In a small bowl, combine 1 teaspoon chipotle chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, and kosher salt and pepper (to taste). Sprinkle the spice mixture over the cauliflower and toss until the florets are evenly coated.
• Roast the cauliflower for 20 to 25 minutes, tossing once about halfway through the cook time, until the florets are tender and lightly browned.
• Remove the cauliflower from the oven and let it cool slightly while you prepare the pitas.
• Divide 1 cup hummus among the 4 to 6 pita breads, spreading the hummus evenly on each pita.
• Divide the roasted cauliflower among the pitas, placing the cauliflower on top of the hummus.
• Sprinkle 1/2 cup crumbled feta cheese evenly over the pitas.
• Top each pita with a few handfuls of microgreens or spring greens, distributing them as desired.
• Serve the pitas immediately.