Ingredients
- 1 medium cauliflower, finely chopped
- 6tbsp extra virgin rapeseed oil, divided
- 2 red onions, finely chopped
- 2 red chillies, finely chopped
- 2tsp sea salt
- 1tsp black pepper
- 1tsp ground coriander
- 1tsp ground cumin
- 1tsp smoked paprika
- 60g fresh coriander, leaves and stalks chopped
- 200g tahini sauce (see below)
- 2tsp of mango pickle, large mango pieces chopped finely
- 6 pita breads, halved
- To serve: Extra tahini sauce and mango pickle
- For the tahini sauce:
- 150g tahini
- 120ml water
- 1/2 lemon, juiced
- 1 garlic clove, crushed
- ½tsp sea salt
1. Boil the chopped cauliflower in lightly salted water for five minutes or until just tender. Drain using a sieve and set aside.
2. Heat two tablespoons of the oil in a frying pan and cook the onion until softened. Add the chilli, spices and seasoning to the pan and fry for a minute. Then add the cauliflower pieces and take the pan off the heat.
3. Add the tahini sauce, mango pickle and coriander and mix. Check the seasoning and adjust if necessary.
4. Fill the pita halves with the cauliflower mixture and brush with the remaining oil.
5. Cook on a hot barbecue or grill pan for four-five minutes on each side until charred and crisped.
6. Serve with extra tahini sauce and a dollop of mango pickle.
