Roasted cauliflower in pita bread

Roasted cauliflower in pita bread

Total: 1 hr 20 Min. | Active: 20 Min.
Nutritional value / people: 559 kcal
, Fat: 36 g
, Carbohydrate: 41 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 cauliflower (approx. 600 g)
salted water, boiling
½ tbsp coarse sea salt
50 g butter, melted
2 ½ tbsp olive oil

Tahini sauce

50 g sesame seeds
2 tbsp sesame oil
80 g plain greek yoghurt


4 pita breads
1 tomato, thinly sliced
1 spring onion incl. green part, cut into thin rings
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How it's done


Boil the cauliflower upside down in salted water for approx. 6 mins., remove and drain. Place the cauliflower on a baking tray lined with baking paper, season with salt.

Combine the butter and oil. Brush the cauliflower with approx. 2½ tbsp of the butter and oil mixture, set the rest aside.

To roast in the oven

Roast for approx. 1 hr. in the centre of an oven preheated to 180°C, basting the cauliflower 2-3 times with the reserved butter and oil.

Tahini sauce

Without adding any oil, toast the sesame seeds in a frying pan until golden brown.

Puree the sesame seeds and oil. Stir in the yoghurt.


Quarter the cauliflower, cut into florets.

Bake the pita breads according to the packet instructions, cut open lengthwise. Spread the sauce between the pitas. Fill the pitas with the cauliflower, tomatoes and onion.

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