Roasted cauliflower in pita bread

Total time: 1hr 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 559 Kcal, 14g Protein, 41g Carbohydrates, 36g Fat


  • Cauliflower
  • 1 cauliflower (approx. 600 g)
  • 0.5 tbsp coarse sea salt
  • salted water, boiling
  • 50 g butter, melted
  • 2.5 tbsp olive oil
  • Tahini sauce
  • 50 g sesame seeds
  • 2 tbsp sesame oil
  • 80 g plain greek yoghurt
  • Pitas
  • 1 tomato, thinly sliced
  • 1 spring onion incl. green part, cut into thin rings
  • 4 pita breads

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  • Cauliflower

    Boil the cauliflower upside down in salted water for approx. 6 mins., remove and drain. Place the cauliflower on a baking tray lined with baking paper, season with salt. Combine the butter and oil. Brush the cauliflower with approx. 2½ tbsp of the butter and oil mixture, set the rest aside.
  • To roast in the oven

    Roast for approx. 1 hr. in the centre of an oven preheated to 180°C, basting the cauliflower 2-3 times with the reserved butter and oil.
  • Tahini sauce

    Without adding any oil, toast the sesame seeds in a frying pan until golden brown. Puree the sesame seeds and oil. Stir in the yoghurt.
  • Pitas

    Quarter the cauliflower, cut into florets. Bake the pita breads according to the packet instructions, cut open lengthwise. Spread the sauce between the pitas. Fill the pitas with the cauliflower, tomatoes and onion.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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