Roasted cauliflower and hummus pittas

Roasted cauliflower and hummus pittas

Ingredients

serves 2
  • •½ cauliflower, chopped into florets
  • •120g chickpeas
  • •1 tbsp olive oil
  • •½ tsp turmeric
  • •½ tsp cumin
  • •¼ tsp chilli powder
  • •¼ tsp ground coriander
  • •Pinch sea salt, to taste
  • •2 wholemeal pittas, warmed
  • •50g rocket
  • •1 tbsp pomegranate seeds

  • Any hummus:

  • •4 tbsp lemon and coriander hummus (see recipe)
  • •4 tbsp chickpea almond hummus (see recipe)
  • •4 tbsp roasted red pepper hummus (see recipe)
  • •4 tbsp hummus (see recipe)

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C. Place the cauliflower on a lined baking tray and drizzle with olive oil. Add the chickpeas and spices, and mix until coated. Roast for 25 minutes, until starting to brown.
  2. 2. Spread the hummus in each pitta. Fill with rocket, cauliflower and chickpeas, and top with pomegranate seeds.
Baker Beanie Author

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