Middle Eastern Cauliflower Pitta


This Middle Eastern Cauliflower Pitta will spice up your next meal. You’ll want to eat it over and over again! 


    • 1 Packet of BFree Stone Baked Pitta Breads


    • 1 head of cauliflower broken into florets
    • 2tbsp of extra virgin olive oil
    • 1 heaping tbsp Dijon mustard
    • 2 tsp smoked paprika
    • 1 tsp ground cumin

    Red Cabbage

    • 1 tsp cumin seeds
    • 1 tsp dried oregeno
    • 2 garlic cloves finely grated
    • Lage pinch of cinnamon
    • 1 tsp of salt
    • Freshly ground pepper

    Sumac Onions

    • 1 onion thinly sliced
    • Juice 1 lemon
    • 1 tsp salt
    • 1 tsp sumac

    Parsley, Mint Coriander Salad

    • Small bunch flat leaves of parsley
    • Small bunch of mint, leaves removed
    • 1/2 cup pomegranate seeds 
    • Juice half a lemon
    • Pinch of salt
    • 1 tbsp extra virgin olive oil

    Tahini Yogurt Sauce

    • 3 heaping tbsp tahini
    • 3 heaping tbsp plain vegan yogurt
    • Juice half a lemon
    • 1/2 tsp sea salt
    • 1 tsp olive oil
    • Freshly ground pepper
    • Small Garlic clove finely grated
    • 1/2 cup water



    Pre-heat oven to 180C


    Line a baking tray


    In a large bowl combine the marinade for the cauliflower. Add the florets and with your hands rub the marinade into the cauliflower.


    Place on the line baking tray and place in the pre heated oven for approx. 20 minutes turning halfway.


    In a small bowl add the thinly sliced onions, lemon juice, salt and sumac, scrunch together and set aside.


    In another small bowl add the Tahini yogurt sauce ingredients and whisk to combine, it will become quite thick, you now need to add water a few tbs at a time whisking in between util you get the desired consistency of thick double cream. Set aside.


    Roughly chop the parsley and mint for the salad and add the remaining ingredients stir to combine and set aside.


    On a large platter add a few handfuls of salad, and serve the onions, parsley salad and tahini sauce in small bowls on the side.


    When the cauliflower is nearly done toast your pitta breads.


    Add the cauliflower to the platter once cooked and serve alongside the pitta for people to fill.


    Spread some sauce into the pitta followed by salad, onions, parsley and pomegranate salad and cauliflower, finish with some extra sauce and a sprinkle of sumac. You can serve extra lemon wedges on the side.

    This recipe is brought to you by:


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