MIDDLE-EASTERN CAULIFLOWER PITA

SERVES 4

Method

STEP 1

Pre-heat the oven to 180°C fan-forced and line a baking tray. 

STEP 2

In a large bowl combine the marinade ingredients for the cauliflower. Add the florets and use your hands to rub the marinade into the cauliflower. Place on the lined baking tray and place in the oven for approximately 20 minutes, turning halfway. 

STEP 3

To make the sumac onions, add the thinly sliced onions, lemon juice, salt and sumac to a small bowl. Use your hands to scrunch together, then set aside. 

STEP 4

To make the tahini yoghurt sauce, add all ingredients to a small bowl and whisk to combine, it will become quite thick, so add water a few tbsp at a time, whisking as you until you get the consistency of thick double cream. Set aside. 

STEP 5

To make the parsley, mint and coriander salad, roughly chop the parsley and mint and add to a bowl with the remaining ingredients. Stir to combine and set aside. 

 

STEP 6

On a large platter, add a few handfuls of salad and serve the onions, parsley salad and tahini sauce in small bowls on the side. 

STEP 7

When the cauliflower is nearly done, toast your pita breads for 3-4 minutes until a pocket forms.

STEP 8

Add the cauliflower to the platter once cooked and serve alongside the pita for people to fill. 

STEP 9

Spread some sauce into the pita followed by salad, onions, parsley and pomegranate salad and cauliflower. Finish with some extra sauce and a sprinkle of sumac. You can serve extra lemon wedges on the side.