Bec From The Gadabout Gourmet's Roasted Cauliflower and Pumpkin Pita Pockets

Bec from The Gadabout Gourmet has shared with us a favourite recipe of hers: Roasted Cauliflower and Pumpkin Pita Pockets.

It’s the perfect dish for the warmer Spring days and you can’t get wrong with all the vegetables jammed pack into this pita pocketful of goodness.

Make sure to have your serviettes ready as the mess hazard is high with this delightful snack.

Ingredients

• 1 small Cauliflower, cut into small florets

• ½ Pumpkin Dice into pieces approx 1.5 x 1.5 cm (I used a wedge of Kent pumpkin)

• 1 tbs Coriander Seeds

• 1 tbs Dried Chilli Flakes

• 1 tbs Cumin Seeds, you can also use fennel seeds if you have them

• 2 tbs Olive or Veg Oil, not extra virgin

• ½ Red Onion (Very thinly sliced, on a mandolin if possible)

• 1 Cucumber (Very thinly sliced, on a mandolin if possible)

• 1⁄4 Red Cabbage (Very thinly sliced, on a mandolin if possible)

• 1 Carrot Grated

• ½ cup Apple Cider Vinegar

• 1 tbs Caster Sugar

• 1 handful Cherry Tomatoes, halved or quartered to bite sized pieces

• 1⁄4 bunch Flat Leaf Parsley, roughly chopped

• ½ cup Greek Style Yoghurt

• ½ Lemon Juiced

• Salt + Pepper For seasoning throughout

• 4 Wholemeal Pita Bread Halved (You can also use wraps - preferably ones you will be able to open up and fill)

Method

1. Preheat the oven to 180 degrees celsius. Line a baking tray with baking paper. Grind the cumin seeds, coriander seeds and chilli in a mortar and pestle to release flavours (rather than to pulverise). You can also use a spice grinder but don't take it too far, a bit of texture is good. Add some sea salt flakes and cracked black pepper to the spices. Toss the cauliflower and pumpkin in approx 1 tbs of veg or olive oil (not EVOO as it has too low a smoke point) and then toss the spices through to coat. Spread on the baking tray and roast in the oven for approx 15 minutes until they develop a nice golden brown colour. Keep an eye on it as the cauliflower florets can burn suddenly! Once cooked, remove and set aside or store in an airtight container in the fridge for up to 3 days until required.
2. While the vegetables are cooking, mix the sugar and vinegar in a mixing bowl. Add the slaw (carrot, cabbage, red onion and any other appropriate veg you like) and cucumber and mix to coat it in the vinegar. Set aside to pickle.
3. Mix the yoghurt with the parsley and lemon juice. Season with salt and pepper. Set aside
4. Once the cauliflower and pumpkin are ready, remove from the oven and place the halved pitas in for approximately 3 minutes until warm but not crisp.
5. To assemble, take a pita and gently open it up in the middle so that there is a pocket to fill. Use the back of a teaspoon to smooth one side of the inside of the pocket with hummus and then yoghurt - be as generous as you like. Then, spoon in some slaw and flatten it so it lies against the bottom half of the pocket as opposed to pushing it down into the crease. This will ensure that you layer your pocket so with each bite you get all the ingredients rather than a mouthful of slaw without anything else. Follow with tomatoes and then the cauliflower and pumpkin. Add in mixed leaves if you have any space.
6. Serve warm or otherwise - it works both ways. You can even wrap the pocket in a large cos lettuce leaf for a little extra crunch.

Cancer affects everyone, everywhere and even Bec has had her own experiences with this terrible disease.

“Cancer research is very close to my heart as it is to so many of us, because cancer touches most of us in some way,” she says. “My mother was diagnosed with a rare cancer some years ago. After a harrowing surgery and chemo treatment, two superbugs and several re-admissions to hospital, I am so lucky so say that she is 6 years cancer-free this year. Supporting research into new treatments and potential cures is vital in making the success of my mother’s treatment less “lucky” and more common. It can also help provide more resources to those supporting loved ones through their own experiences with cancer.”

Food has the ability to bring communities together and as Bec says, “I love cooking because it really is good for the mind, body and soul. Searching for and creating new recipes, finding new and delicious ways to boost nutrition and sharing beautiful moments with family and friends over good food is all part of why I love food.”

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Dining for a CURE