Cauliflower shawarma with garlic yogurt and pita

Ingredients

For 1 serving

• Cauliflower300 g
• Cuminto taste
• Paprika1 teaspoon
• Cinnamonto taste
• Extra virgin olive oil2 teaspoons
• Nonfat Greek yogurt120 g
• Garlic1 clove
• Red onion30 g
• Parsley5 g
• Whole wheat pita1
• Saltto taste

Contains: gluten, lactose,

In season: October – March

Method

1. Remove the leaves and tough core of the cauliflower, wash it and cut it into slices about 1 cm thick, letting some florets crumble. In a bowl season it with the extra virgin olive oil, cumin, paprika, cinnamon and salt, tossing with your hands.
2. Put it in a large frying pan with a lid and cook covered over medium heat for 8 minutes, until it starts to soften.
3. Uncover and cook for another 5 minutes over medium-high heat, stirring only now and then, until tender and golden with some charred edges.
4. Meanwhile make the sauce: peel and grate the garlic and mix it into the Greek yoghurt with a pinch of salt. Peel the red onion and slice it thinly; wash and chop the parsley.
5. Warm the wholemeal pitta in a pan for 30 seconds per side, until soft and hot, and open it into a pocket.
6. Fill the pitta with the cauliflower, red onion, parsley and yoghurt sauce.