

For Garlic-Dill Yoghurt Sauce:
215g FAGE Total, FAGE Total 2% or FAGE Total 0%
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh chopped dill
2 garlic cloves, finely minced
½ teaspoon fine sea salt
For Filling:
1 head cauliflower, broken into florets
3 tablespoon preferred vegetable oil, divided
1½ teaspoon ground turmeric
1 teaspoon ground cumin
1¾ teaspoon fine sea salt, divided
425g can chickpeas, rinsed and drained
½ teaspoon paprika
To Serve:
4 large pitas
40g arugula
150g quartered grape or cherry tomatoes