Cauliflower Pitta Pockets
I made these on a whim a few months ago when I needed a meal that was quick, comforting and healthy. We have had a rough couple of months and I had gotten into the habit of eating potato wedges with mayo and a packet of crisps for lunch. This was my small way of trying to make the days a little bit healthier and thus everyone feel a little bit better.
Ingredients
- 4 pitta breads (Gluten Free if needed)
- 1 large cauliflower, cut into bite-sized pieces
- 1 tbsp cumin powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 4 tbsp vegan natural yogurt
- 3 tsp harrissa (or to your desired taste)
- Pickled red cabbage
- Hummus
- Lettuce
- Cherry tomatoes
- Cucumber
Method
- Heat your oven to 180C and oil a large baking tray or dish.
- Put your bite-sized cauliflower into the baking tray and sprinkle with the cumin, garlic powder, salt and pepper.
- Place in the oven and roast for 20 – 25 minutes until your cauliflower is nice and soft with a few chared bits.
- Mix your yogurt and harrissa together to make harrissa yogurt (it does what it says on the tin!).
- When your cauliflower has 10 minutes left to cook pop your pitta breads into the oven and bake for 5 minutes to soften them. Take them out and cut down a slit down one of the long sides.
- Spread the harrissa yogurt on each side inside of the pitta.
- Add your lettuce, pickled red cabbage, cherry tomatoes and/or cucumber if using.
- Once your cauliflower is ready, add to the pittas and top with large dollops of hummus before attempting to eat it without making too much mess!
I really hope that you enjoy these if you give them ago. They have been a staple lunch option in our home over the last few months and I’m now slightly obsessed with pickled red cabbage. I make ours as it’s so cheap and quick to do. If you are interested in a super quick recipe post about how to make your own let me know (either in the comments or over on Instagram @foxandlockes, we love to hear from you).
Livvy and Summer
