Pita with oven-roasted cauliflower (no-waste recipe!)
A pita bread stuffed with oven-roasted cauliflower and a fresh salad made with the cauliflower leaves? We think it's a brilliant idea. Trust us: this is a recipe you'll make very often.
We don't like to throw things away. What's often considered "waste" can have multiple uses. Think of the broccoli stalk, which can be used to make a delicious pesto, or the onion skins, which add incredible flavor to broth.
The same goes for cauliflower leaves. They're perfectly edible. In fact, they're incredibly tasty and crunchy. For this roasted cauliflower pita bread, we prepare a fresh salad with those leaves, so you can make the most of the cauliflower. A recipe that wastes nothing: what more could you ask for?
Recipe: Pitcher bread with oven-roasted cauliflower
- Preheat the oven to 200 degrees Celsius.
- Remove the leaves from the cauliflower and set them aside for later.
- Cut the cauliflower into small pieces and mix it with the salt, ground cumin, turmeric, and sunflower oil.
- Drain the chickpeas and mix them with the paprika, salt, pepper, and oil.
- Spread the vegetables on a baking sheet, making sure to leave enough space between them. Bake for approximately 25 minutes, or until crisp.
- Clean the cauliflower leaves. Remove any brown spots and rinse them to remove any sand. Cut them into thin strips.
- Mix the chopped cauliflower leaves with the red onion, dill, lime juice, olive oil and a little salt.
- Mix the tahini, yogurt, and garlic powder. Season with salt to taste.
- Lightly warm the pita breads and spread the inside with tahini sauce. Fill them with the cauliflower, chickpeas, salad, and a little more tahini sauce.
