Middle Eastern Cauliflower Pitta

  • Prep Time30 min
  • Cook Time5 min
  • Total Time35 min

    You Will Need

    • 1 line baking tray
    • 1 large bowl
    • 3 small bowls
    • Chopping board
    • Zester or fine grater
    • Sharpe knife
    • Serving platter or plates
    • Measuring spoons
    • Whisk or fork


    • 1 Packet BFree Stone Baked Pitta Breads


    • 1 head of cauliflower broken into florets
    • 4 tbs extra virgin olive oil
    • 1 heaped tbs Dijon mustard
    • 2 tsp smoked paprika
    • 1 tsp ground cumin
    • 1 tsp cumin seeds
    • 1 tsp dried oregano
    • 2 garlic cloves finely grated
    • Large inch ground cinnamon
    • 1 tsp sea salt
    • Freshly ground pepper

    Sumac Onions

    • 1 onion thinly sliced
    • Juice 1 lemon
    • 1 tsp salt
    • 1 tsp sumac

    Parsley, Mint Coriander salad

    • Small bunch flat leave parsley
    • Small bunch mint leaves removed
    • ½ cup pomegranate seeds or half a pomegranate seeds removed
    • Juice half a lemon
    • Pinch of salt
    • 1 tbs extra virgin olive oil

    Tahini Yogurt Sauce

    • 3 heaped tbs tahini
    • 3 heaped tbs plain vegan yogurt
    • Juice half a lemon
    • ½ tsp sea salt
    • 1 tsp olive oil
    • Freshly ground pepper
    • Small garlic clove finely grated
    • ½ cup water

    To serve

    • 1 bag Watercress or salad of choice
    • 1 lemon cut into wedges
    • Sumac



    Pre heat the oven to 180°C Fan.


    Line a baking tray.


    In a large bowl combine the marinade for the cauliflower. Add the florets and with your hands rub the marinade into the cauliflower.


    Place on the line baking tray and place in the pre heated oven for approx. 20 minutes turning halfway.


    In a small bowl add the thinly sliced onions, lemon juice, salt and sumac, scrunch together and set aside.


    In another small bowl add the Tahini yogurt sauce ingredients and whisk to combine, it will become quite thick, you now need to add water a few tbs at a time whisking in between util you get the desired consistency of thick double cream. Set aside.


    Roughly chop the parsley and mint for the salad and add the remaining ingredients stir to combine and set aside.


    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.


    When the cauliflower is nearly done toast your pitta breads.


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


    Spread some sauce into the pitta 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.

    • Nutrition Facts

    • Amount per serving
    • Calories0
    • % Daily Value*
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