Tandoori roasted cauliflower topped with fresh pomegranates, toasted pine nuts and drizzled with a cilantro yogurt sauce.
You know that feeling when you make a recipe and you instantly know it’s a new favourite? Today’s recipe sparked that feeling. Everything is perfectly balanced and packed with flavour! It will be an instant hit with whoever you serve it to.
The components to the perfect Tandoori Cauliflower Pita:
- Warm Pita: A gently warmed pita in an oven preheated to 350F for about 5 minutes sets this recipe over the top.
- Creamy Hummus: Pick your favourite flavour of hummus and generously spread over the warmed pita. You can use homemade your store bought depending on your access and time. We used a homemade creamy roasted garlic hummus.
- Flavourful Cauliflower: A generous dusting of tandoori seasoning does all the work here!
- Crisp Cilantro: Fresh, vibrant cilantro is the perfect topping to balance the flavour oozing from the cauliflower.
- Toasted Pine Nuts: A quick toast in a warm pan over medium heat adds a delicious nutty topping.
- Fresh Pomegranate: Nothing quite like a burst of flavour in every bite! Fresh pomegranate is the perfect topping for a heavily seasoned cauliflower.
- Cilantro Lime Yogurt Sauce: Fresh, tangy and delicious. Super easy yet packs a flavourful punch AND cools down the spice from the tandoori seasoning.
As a part of our vegetables first mentality for the year we’re spending this year showcasing the power of veggies. We love faux meat; things like Gardein, Beyond Meat and Tofurkey are right up our alley. However we know that not everyone has access to those types of products or have the budget for them. That’s why 2020 is the year of whole foods and delicious vegetables.
Cauliflower is without a doubt one of our favourite vegetables. Who wouldn’t like a vegetable that can be both wings and pizza crust!? The power of cauliflower truly knows no bounds. It has a delicious crunchy texture when raw, but when roasted it smooth and tender. It has a slightly nutty and sweet flavour but is otherwise mild in flavour – which makes it perfect to take on flavour.
To make this recipe simple, we made this recipe with a pre-made tandoori spice blend. However if you’d like to take it up a notch you could make your own spice blend including paprika, cumin, coriander, ginger, turmeric, garlic, pepper, cardamom, cloves, cinnamon and cayenne. The quantities are to your own taste buds.
Tandoori Cauliflower Pita
- 6 pitas
- 575 g (2 cups) hummus
- 100 g (3/4 cup) pine nuts
- 1 pomegrante, seeded
- 650 g cauliflower florets, (about 1 head)
- 45 mL (3 tbsp) oil
- 30 mL (2 tbsp) lime juice
- 15 g (2 tbsp) tandoori spice blend
- 8 g (1 tbsp) ginger powder
- 5 g (2 tsp) garlic powder
- pinch salt and pepper
Cilantro Yogurt Sauce
- 25 g (1.5 cups) fresh cilantro
- 120 g (1/2 cup) yogurt
- 7 g (1 clove) garlic
- 15 mL (1 tbsp) lemon juice
- salt and pepper, to taste
- 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.