Roast cauliflower shawarma pittas
Cauliflower roasted until charred with warm spices, stuffed into a pitta with garlic yogurt and a sharp sumac salad. A fair answer to a kebab craving, without the queue.
- Time
- 50 min
- Serves
- 2
- Season
- Summer
Method
- Set the oven to 220°C (200°C fan). Break the cauliflower into small florets and chop the leaves.
- Stir the olive oil, cumin, smoked paprika, turmeric, half the sumac and a good pinch of salt together in a large bowl, then toss the cauliflower through until coated.
- Spread on a large tray and roast for 30 to 35 minutes, turning once, until tender and charred at the edges.
- Crush the garlic and stir it into the coconut yogurt with the juice of half the lemon and a pinch of salt.
- Slice the cucumber and chop the tomatoes, then toss with the rest of the sumac and a squeeze of lemon juice.
- Warm the pittas in the oven for the last 2 minutes, or in a dry frying pan, and split them open.
- Stuff each pitta with garlic yogurt, cauliflower, cucumber and tomato, and serve with any sauce left over.
Tip Skip the sumac if you cannot find it and add extra lemon juice for the sharpness.
Per portion
| Energy | 495 kcal |
| Protein | 16 g |
| Carbohydrate | 53 g |
| of which sugars | 15 g |
| Fat | 23 g |
| of which saturates | 8 g |
| Fibre | 10 g |
| Salt | 0.66 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cauliflower1
- olive oil2 tbsp
- cumin2 tsp
- smoked paprika1 tsp
- turmeric1 tsp
- sumac1 tsp
- garlic2 cloves
- pitta bread2
- coconut yogurt100 g
- lemon1
- cucumber1
- tomatoes100 g
