Roasted Cau­li­flower and Gar­lic Tahini Pi­tas

Good - - FOOD -

Let’s head to the Mid­dle East and en­joy its earthy, zingy flavours through one of my favourite veg­eta­bles… the cau­li­flower. Roast­ing re­ally does take it to an­other level, and any left­overs can be kept for a salad the next day. 1 cau­li­flower head,

flo­rets re­moved 1 tbsp olive oil 1 cup chopped purple

cab­bage 1 cup grated car­rot 4 pi­tas hand­ful chopped pars­ley

leaves

Le­banese Spice Blend

2 tbsp ground all­spice 1 tsp ground black pep­per Pre­heat oven to 180°C. 2 tsp ground cin­na­mon 1 tsp ground cloves 1 tsp ground nut­meg 1 tsp ground fenu­greek 1 tsp ground gin­ger 1 tsp cumin seeds

Gar­lic Tahini Spread

3 gar­lic cloves, crushed 2 tbsp tahini 1 tbsp olive oil juice of ½ lemon Cook cau­li­flower in boiling water for 3 min­utes or un­til nearly ten­der. Drain and coat in oil and spice blend. Place on a roast­ing tray and cook in the oven for around 30 min­utes or un­til crispy and golden. Pre­pare the other veg­eta­bles. Make the gar­lic tahini spread by whisk­ing to­gether the gar­lic, tahini, oil and lemon juice. Ar­range veg­eta­bles on the pi­tas, top with gar­lic tahini spread and gar­nish with chopped pars­ley to fin­ish.

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