The Dinner: World-Famous Pita & Cauli Two Ways

Eyal Shani’s Pita paired with John Gregory’s cauliflower hummus.

Israel is one of my favorite places I have traveled.. The mix of history, religion, politics, and culture is incredible, and the food is TO DIE FOR. One of my professors at Stanford is Israeli, and she recommended I try Miznon in Tel Aviv. The pita sandwiches from this little shop were my favorite meal I had in Israel, and I’ve dreamt of them ever since. See the picture below for reference!

After some extensive online research, I found a recipe for Miznon pita shared by the owner, Eyal Shani. (Side note for New Yorkers: Shani has opened a Miznon in Manhattan that is worth checking out.) The recipe yielded absolutely delicious pita- and you can really use them however you want. Shani’s recipe also includes instructions for his world-renowned whole-roasted cauliflower, and if you want to make something akin to a cauliflower-entree, the recipe is excellent. It would be great to serve if you have a vegetarian coming over for dinner.

A delicious pita Sandwich at Miznon.

Personally, however, I recommend dipping the pita in a batch of cauliflower hummus. For a slightly heartier meal, I suggest stuffing the pita with the cauliflower hummus and topping with a poached egg. The cauliflower dip is great for anyone who does not tolerate legumes but still wants that hummus taste.

The ingredient measurements for both recipes are written in metric units, so I have converted them for you below. Prepare your ingredients, and then head to the recipe links for the instructions.

I do, however, recommend investing in a kitchen scale- they’re cheap and make a HUGE difference. You can toggle between different units and you don’t have to get a bunch of measuring cups dirty. Just place a bowl on the scale, zero it out, and pour whatever ingredient you are using into the bowl.

The Recipes:

Eyal Shani’s World Famous Pita Bread and Whole-Roasted Cauliflower

• Ingredients (makes 10 large pitas and 2 roasted cauliflowers):

  • 2 small Cauliflower heads, with leaves attached

  • 4.5 cups of wheat flour (about 500 g)

  • 8 tsp of active dry yeast (about 25 g)

  • 4 tsp of castor sugar (also known as superfine sugar or baker’s sugar)

  • 4 tsp of Kosher salt (about 10 g)

  • 1 & 1/4 cups of water (about 300 ml)

  • 2.5 tbsp of olive oil (about 45 ml), plus more for brushing

  • Flaky sea salt

• * Note the recipe instructions say to preheat the oven to 250 Celsius, which is about 475 Fahrenheit.

Cauliflower Hummus from John Gregory-Smith

• Ingredients:

  • 1 bag of cauliflower florets or 1 head of cauliflower, chopped into florets

  • 3 tbsp of olive oil, plus more for drizzling

  • 2 lemons, juiced

  • 1/4 cup + 2 tbsp of tahini

  • 1.5 tsp ground cumin

  • 1 tsp smoked paprika

  • Small amount of chopped fresh parsley or dried parsley

  • Sea salt and pepper

Eyal Shani’s Whole Roasted Cauliflower.