Pita with kebab-roasted cauliflower, red cabbage salad and hummus

Name: Pita with kebab-roasted cauliflower, red cabbage salad and hummus
Cuisine: Middle Eastern
Ingredients: 1 small cauliflower head of about 400 g; 1 can chickpeas of 400 g, rinsed and drained; 2-3 teaspoons rapeseed oil; Salt and black pepper; 1 tablespoon cumin; 2 teaspoons paprika powder; 1 teaspoon garlic powder; 1 teaspoon oregano; 1 teaspoon thyme; 1 teaspoon turmeric; 1 ml cinnamon; 1 ml chili powder; 1 small piece of red cabbage; 0.5 lemon; 0.5 small red onion; 4 pita breads; Hummus; Natural yoghurt; Parsley, finely chopped; Pomegranate

3 steps

Updated at: Thu, 17 Aug 2023 02:50:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories392.6 kcal (20%)

Total Fat8.3 g (12%)

Carbs68.5 g (26%)

Sugars11.8 g (13%)

Protein15.3 g (31%)

Sodium785 mg (39%)

Fiber12.1 g (43%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Divide the cauliflower into smaller pieces. Place on a plate together with the chickpeas. Add seasoning, rapeseed oil, salt and pepper and stir so that the seasoning and oil cover everything properly. Roast in the oven at 200 degrees until the cauliflower has softened, about 20-30 minutes. Put the pita breads in the oven on reheating so that they are warm.

Step 2

Cut the cabbage thinly using a cheese grater. Slice the red onion thinly. Put the cabbage and onion together with the lemon juice and let it stand and marinate for serving.

Step 3

Spread a thick layer of hummus on the pita bread. Top with the red cabbage salad. Put on the roasted cauliflower and chickpeas. Add some yoghurt and finish by sprinkling pomegranate and parsley.