Zaatar Roasted Cauliflower and Chickpeas
with Hummus and Pitta
Instructions
1 Prep roast
Preheat the oven to 180°C/160°C fan. Chop the cauliflower into small florets. Drain, rinse and dry the chickpeas.
2 Roast
Add the cauliflower and chickpeas to a baking tray with a pinch of salt, the zaatar and a generous drizzle of oil. Toss until coated. Bake for 30 min.
3 Prep
Meanwhile, halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Roughly chop the dill and parsley. Wash and chop the cucumber into crudités.
4 Warm pittas
After 30 min, make room on the baking tray and add the pitta pockets to one side. Sprinkle the pine nuts over the cauliflower and roast for 5 min further.
5 Tumble
After 5 min, remove the tray from the oven and the pitta pockets from the tray. Add the dill, parsley and pomegranate to the tray and toss.
6 Serve
Divide the cauliflower, pitta pockets, hummus and cucumber among plates or serve family-style for everyone to help themselves.
Tips for fussy eaters
Go easy on the fresh herbs!
Pro tip
Roast the cauliflower low and slow to bring out its natural sweetness.
We love this Levant-inspired supper for its rich mixture of fresh, creamy and nutty textures.
Cooking Time: 30 min
Cals 821 · Prot 24 · Carbs 107 · Fat 35
Dairy-Free
Ingredients
Cauliflower
Sides
Salad
We love this Levant-inspired supper for its rich mixture of fresh, creamy and nutty textures.
Cooking Time: 30 min
Cals 821 · Prot 24 · Carbs 107 · Fat 35
Dairy-Free
Instructions
1 Prep roast
Preheat the oven to 180°C/160°C fan. Chop the cauliflower into small florets. Drain, rinse and dry the chickpeas.
2 Roast
Add the cauliflower and chickpeas to a baking tray with a pinch of salt, the zaatar and a generous drizzle of oil. Toss until coated. Bake for 30 min.
3 Prep
Meanwhile, halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Roughly chop the dill and parsley. Wash and chop the cucumber into crudités.
4 Warm pittas
After 30 min, make room on the baking tray and add the pitta pockets to one side. Sprinkle the pine nuts over the cauliflower and roast for 5 min further.
5 Tumble
After 5 min, remove the tray from the oven and the pitta pockets from the tray. Add the dill, parsley and pomegranate to the tray and toss.
6 Serve
Divide the cauliflower, pitta pockets, hummus and cucumber among plates or serve family-style for everyone to help themselves.
Tips for fussy eaters
Go easy on the fresh herbs!
Pro tip
Roast the cauliflower low and slow to bring out its natural sweetness.
Ingredients
Cauliflower
Sides
Salad
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