Roasted cauliflower pittas with tahini dressing recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Canny Cook Roasted cauliflower pittas with tahini dressing recipe By Eleanor Maidment - May 29, 2022 Spice mixes such as ras el hanout – a Moroccan blend with paprika, coriander and cumin – are a quick way to add flavour to meat and veg. One of the simplest, most joyful no-waste tips I’ve picked up is to use strawberry tops to infuse water. A chef I knew would add them (including the leaves) to a large jug of water with a handful of mint and a few slices of cucumber then leave it for a few hours before adding ice to serve. It’s a wonderful summer drink. Other ways I use things we think of as waste is by adding tomato vines to the pan when making a sauce as they hold an intense tomato flavour, and making pea soup from the fresh pods (saving the peas for something else). I also like whizzing up a carrot-top pesto by swapping the usual basil for feathery green carrot tops and using flaked almonds instead of pine nuts (which are pricey). It is a marvellous thing that can be tossed with pasta, spread in sandwiches or is great with barbecued chicken. But the most popular no-waste tip I have is for mash. Rather than peeling and boiling potatoes, I bake them (pierce all over with a fork and pop into a 200C oven for an hour). When cool enough to handle, halve and scoop out the insides for your mash. But the skins become the highlight: brushed with a little oil or butter, seasoned and roasted again until crisp, they make a wonderful side. Roasted cauliflower pittas with tahini dressing recipe METHOD In a large mixing bowl whisk together 1 tbsp ras el hanout, 3 tbsp olive oil, zest and juice of 1/2 lemon and 2 crushed garlic cloves. Preheat the oven to 220C/200C fan/gas 7 and trim off the medium florets, reserving the leaves. Toss the florets and leaves into the bowl and coat with the spice mix. Spread over a large roasting tray and season. Roast for 25 minutes, turning half way. Meanwhile, in a small bowl, whisk together the tahini, the zest and juice of 1/2 lemon, a small crushed garlic clove and 2-4 tbsp water to a smooth dressing. SERVE Toast the pittas and split open, filling with the cauliflower and drizzling with the tahini dressing. Some chopped tomato, cucumber and red onion salad is nice in the pittas, too. NOTE This cost assumes you already have some basic store-cupboard ingredient. Do you have a great recipe for eating well and cutting food bills? Email [email protected]. If we print it here, we’ll send you a bottle of champagne. *Prices taken from tesco.com and correct at time of going to press For more of Eleanor’s recipes, click here RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved