Cauliflower Fatteh by @lesgourmandisesdeloubna

1h

4 servings

🥦

1 head

Cauliflower

🧂

Salt

⚫

Black pepper

🫙

Cumin

🌶️

Smoked paprika

🧄

Garlic powder

🫒

Olive oil

🥖

3

Pita bread

🫙

1 pinch

Sumac

🥣

4 tbsp

Greek yogurt

🌱

2 tbsp

Tahini

🧄

1 clove

Garlic

🍋

1

Lemon juice

🌿

Dried mint

🍇

Pomegranate seeds

🌿

Mint leaves

🌰

Almonds

  1. Cut
    • Cauliflower

    Cut the cauliflower into small florets.

  2. Season
    • Cauliflower
    • Salt
    • Olive oil

    Season the cauliflower florets with salt, pepper, paprika, cumin and garlic powder, and mix in plenty of olive oil.

  3. Roast
    • Cauliflower

    Roast the cauliflower in the oven for about 30-40 minutes at 180°C.

  4. Cut
    • Pita bread

    Cut the pita bread into triangles.

  5. Drizzle
    • Pita bread
    • Olive oil
    • Sumac

    Drizzle the pita triangles with olive oil and a little sumac.

  6. Bake
    • Pita bread

    Bake the pita triangles in the oven for about 15 minutes at 180°C until crispy.

  7. Mix
    • Greek yogurt
    • Tahini
    • Garlic

    Prepare the sauce by mixing Greek yogurt, tahini, grated garlic, lemon juice, salt, pepper and dried mint.

  8. Place
    • Pita bread

    In a large family-style dish, place the crispy pita pieces.

  9. Spoon

    Spoon some of the sauce over the pita.

  10. Add
    • Cauliflower

    Add the roasted cauliflower on top.

  11. Add
    • Almonds

    Add more sauce here and there, then add toasted almonds.

  12. Add
    • Pomegranate seeds
    • Mint leaves

    Add pomegranate seeds for color and mint leaves.

Cauliflower Fatteh by @lesgourmandisesdeloubna

1h

4 servings

🥦

1 head

Cauliflower

🧂

Salt

⚫

Black pepper

🫙

Cumin

🌶️

Smoked paprika

🧄

Garlic powder

🫒

Olive oil

🥖

3

Pita bread

🫙

1 pinch

Sumac

🥣

4 tbsp

Greek yogurt

🌱

2 tbsp

Tahini

🧄

1 clove

Garlic

🍋

1

Lemon juice

🌿

Dried mint

🍇

Pomegranate seeds

🌿

Mint leaves

🌰

Almonds

Preparation Steps

  1. Step 1/12

    Cut the cauliflower into small florets.

    🥦Cauliflower
    🔪Knife
    🪵Cutting board

  2. Step 2/12

    Season the cauliflower florets with salt, pepper, paprika, cumin and garlic powder, and mix in plenty of olive oil.

    🥦Cauliflower
    🧂Salt
    ⚫Black pepper
    🫙Cumin
    🌶️Smoked paprika
    🧄Garlic powder
    🫒Olive oil
    🥣Mixing bowl

  3. Step 3/12

    Roast the cauliflower in the oven for about 30-40 minutes at 180°C.

    🥦Cauliflower

  4. Step 4/12

    Cut the pita bread into triangles.

    🥖Pita bread
    🔪Knife
    🪵Cutting board

  5. Step 5/12

    Drizzle the pita triangles with olive oil and a little sumac.

    🥖Pita bread
    🫒Olive oil
    🫙Sumac

  6. Step 6/12

    Bake the pita triangles in the oven for about 15 minutes at 180°C until crispy.

    🥖Pita bread

  7. Step 7/12

    Prepare the sauce by mixing Greek yogurt, tahini, grated garlic, lemon juice, salt, pepper and dried mint.

    🥣Greek yogurt
    🌱Tahini
    🧄Garlic
    🍋Lemon juice
    🧂Salt
    ⚫Black pepper
    🌿Dried mint
    🥣Mixing bowl
    🧀Grater
    🥄Spoon

  8. Step 8/12

    In a large family-style dish, place the crispy pita pieces.

    🥖Pita bread
    🍳Large serving dish

  9. Step 9/12

    Spoon some of the sauce over the pita.

    🥄Spoon

  10. Step 10/12

    Add the roasted cauliflower on top.

    🥦Cauliflower

  11. Step 11/12

    Add more sauce here and there, then add toasted almonds.

    🌰Almonds
    🥄Spoon

  12. Step 12/12

    Add pomegranate seeds for color and mint leaves.

    🍇Pomegranate seeds
    🌿Mint leaves

Composition

Ingredients

Types

Vegetables, Spices, Oil, Grains, Bread, Dairy, Condiments, Seeds, Fruit, Herbs, Nuts

Ingredients

Cauliflower, Salt, Black pepper, Cumin, Smoked paprika, Garlic powder, Olive oil, Pita bread, Sumac, Greek yogurt, Tahini, Garlic, Lemon juice, Dried mint, Pomegranate seeds, Mint leaves, Almonds

Notes

Salt (for the cauliflower, no amount given), Black pepper (for the cauliflower, no amount given), Cumin (for the cauliflower, no amount given), Smoked paprika (for the cauliflower, no amount given), Garlic powder (for the cauliflower, no amount given), Olive oil (a large drizzle, for the cauliflower), Pita bread (cut into pieces/triangles), Sumac (optional), Tahini (sesame paste), Lemon juice (juice of one lemon), Dried mint (for the sauce, no amount given), Pomegranate seeds (topping, no amount given), Almonds (toasted, topping, no amount given)

Allergens

Gluten, Milk, Sesame, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, soy-free

Calories

320 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 34g, Fat: 17g, Fiber: 6g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 520mg, Calcium: 120mg, Potassium: 480mg, Iron: 2mg, Magnesium: 45mg

Vitamins

Vitamin C: 55mg, Vitamin K: 25mcg, Folate: 60mcg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Starter

Occasions

Family Gathering

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Lebanese, Levantine, Middle Eastern

Geographic

Lebanon, Levant

Various

Aspect

Texture

Crunchy, Creamy, Tender

Flavors

Garlicky, Tangy, Smoky, Nutty, Fresh

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

assembled dish (with sauce and pita) : best eaten immediately (assemble just before serving to keep pita crispy,store leftovers covered), roasted cauliflower (unassembled) : up to 3 days (refrigerate in an airtight container), yogurt-tahini sauce : up to 3 days (refrigerate in an airtight container), crispy pita : up to 2 days (store at room temperature in an airtight container or bag, away from moisture)