Roasted Cauliflower Pittas with Balti Curry Paste
Street food inspired roasted cauliflower pittas with our small batch of balti curry paste. Roasted crispy cauliflower stuffed pittas with all the extras. This loaded pitta is so good and makes for a fun, delicious, and different weeknight dinner.
- No cauliflower? Use mushrooms, broccoli, courgette or cabbage instead.
- No coriander? Use fresh mint or parsley instead.
- No pickled onion? Make your own; simply mix together red onion slices with apple cider vinegar and set aside to pickle.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
2 Pitta bread
4 tbsp Chickpea hummus
100 g Oddbox balti curry paste
1 tbsp Olive oil
3 tbsp Pomegranate seed
5 g Fresh coriander
2 tbsp Pickled red onions
- Preheat the oven to 190c/170c fan/5 gas mark. Line a large baking tray with baking paper. Cut the cauliflower into small florets.
- Add the cauliflower florets to a large mixing bowl. Pour the curry paste and olive oil over and mix until evenly coated. Spread onto the prepared baking tray and roast for 20-25 minutes, until tender and lightly charred.
- Pan fry the pitta bread to warm them up, then layer with hummus, roasted cauliflower, pomegranate seeds, fresh coriander and pickled onion. Eat up!
How to store
Store in an airtight container, in the fridge for up to 3 days.
Use the leftover roasted cauliflower to jazz up any salads or blend into a creamy pasta sauce. The roasted curry cauliflower would make a great base for mac and cheese too.