for 4 person

Cauliflower

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

Pitas

4	pita breads
1	tomato, thinly sliced
1	spring onion incl. green part, cut into thin rings

How it's done

Cauliflower

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.

Pitas

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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