Roasted Cauliflower Pita

Sometimes, I wish I can just dive into my collection of cookbooks, pick a random recipe and cook from it for dinner. Sometimes, I wish my kids will happily accept without complaints a dinner that is not primarily made up of pasta or rice. Sometimes, I wish my dinners comprise more of an element of spontaneity than reassuring comfort. Sometimes, I wish pasta and rice  are not so darn fast and easy to cook. Sometimes, I wish I can just STOP BUYING PASTA.

Well, inspired by the lack of inspiration that comes over me when it comes to cooking for my kids, this is a dinner I wish I made more often.

Of all the cauliflower dinners I have blogged about, this one has got to be my favourite. It is a pita slathered with tahini sauce, stuffed with roasted cauliflower and slices of fried thinly sliced zucchini and generously drizzled with a spicy chili oil. Biting into it brought back memories of my pregnant self and my husband sitting in our car after our evening prenatal class, chomping down on a falafel and roasted cauliflower and eggplant pita that we bought from our favourite shwarma haunt. Those were the pre-kids days that seem like fifty hundred years ago instead of a mere five.

This pita is labour intensive in that there are many elements that have to be prepared separately, but each step is really not any hardship at all. I started off by making a sauce of tahini, grated garlic and lemon juice, thinning it out with water to a pouring cream consistency, and keeping the sauce in the fridge while I prepared the vegetables.

To get that intense yellow colour for the roasted cauliflower, I used turmeric. It’s my secret ingredient that made the cauliflower florets so beautiful when all I did was to toss chopped up florets with salt, olive oil, a teaspoon of turmeric and a couple of minced garlic cloves. When I’m lazy to start mincing garlic, I slice up a small onion and use that instead. Is slicing an onion even a lazy man’s alternative to mincing garlic? For me, indeed, as I don’t like peeling garlic.

For the fried zucchini, because I am a coward when it comes to using oil for frying, it turned out to be more of sauteed zucchini. You can see the slices are not even remotely a shade of golden, crunchy brown had they been deep or shallow fried. But they remained juicy and succulent and we loved it and that is all that matters, really!


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