Tandoori roasted cauliflower topped with fresh pomegranates, toasted pine nuts and drizzled with a cilantro yogurt sauce.
Course Main Course
Cuisine Indian-Inspired
Total Time 40 minutesminutes
Servings 5pita
Author Two Market Girls
Ingredients
6pitas
575g(2 cups) hummus
100g(3/4 cup) pine nuts
1pomegranteseeded
Roasted Cauliflower
650gcauliflower florets(about 1 head)
45mL(3 tbsp) oil
30mL(2 tbsp) lime juice
15g(2 tbsp) tandoori spice blend
8g(1 tbsp) ginger powder
5g(2 tsp) garlic powder
pinchsalt and pepper
Cilantro Yogurt Sauce
25g(1.5 cups) fresh cilantro
120g(1/2 cup) yogurt
7g(1 clove) garlic
15mL(1 tbsp) lemon juice
salt and pepperto taste
Instructions
Preheat oven to 400F
On a lined baking sheet spread cauliflower florets evenly in a single layer. Sprinkle with oil, lime juice, tandoori seasoning, ginger powder, garlic powder and salt and pepper. Toss to coat. Bake for 15-20 minutes or until tender.
To make the yogurt sauce combine cilantro, yogurt, garlic, lemon juice, salt and pepper to a food processor or blender and blend until smooth. Set aside.
To a non-stick pan on medium heat add pine nuts and cook, stir occasionally until golden. About 5 minutes. Set aside when golden.
Once you have 5 minutes remaining on cauliflower, place pita in the oven to warm.
Spread hummus over warmed pitas, top with roasted cauliflower, yogurt sauce, cilantro and sprinkle with pine nuts and pomegranate seeds. Serve warm.