From Issue 58.
Let’s head to the Middle East and enjoy its earthy, zingy flavours through one of our favourite vegetables, 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
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
Preheat oven to 180°C.
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.
Sarah Tanner is a busy mum, entrepreneur and passionate vegan. Her mission is to help people see that being a little more vegan is not only possible, but delicious! Recipe creator, stylist and photographer, Sarah is a one-stop-shop for all things vegan. See more at sarahtanner.co.nz
