Roasted Cauliflower Pita with Tahini
Tender boiled cauliflower charred under the broiler, tossed with tahini and fresh toppings, then piled into warm pita for a friendly vegetarian dinner.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 1 medium cauliflower, left whole
- 45 ml extra-virgin olive oil3.04 tbsp extra-virgin olive oil
- 45 ml tahini3.04 tbsp tahini
- 2 each green onion, thinly sliced
- 30 ml toasted sesame seed2.03 tbsp toasted sesame seed
- 120 ml roma tomato, diced8.12 tbsp roma tomato, diced
- 2 each red radish, diced
- 4 each pita pocket, warmed
- 60 ml pickled onion4.06 tbsp pickled onion
- arugula (for serving)
- salt (to taste), for over-1s and adults
Steps
Cook the Cauliflower
- Bring a large pot of water to a boil, add the whole cauliflower head, and boil until tender, about 10 to 12 minutes.
- Lift out the cauliflower and let it drain well in a colander for a couple of minutes.
Char and Season
- Set your oven to broil on high and place the drained cauliflower on a baking sheet.
- Drizzle the cauliflower with the olive oil, then broil for about 5 minutes until lightly charred on top, checking often.
Assemble
- Transfer the cauliflower to a mixing bowl and break it into small bite-size pieces with tongs.
- Add the tahini, green onions, sesame seeds, tomatoes, and radishes, then toss gently to combine.
- Warm the pitas, fill them with the cauliflower mixture, pickled onions, and arugula. For over-1s and adults, add a pinch of salt to taste.
- Optional, for older kids and adults who like heat, drizzle on a little zhoug or chili sauce to taste at the end.
Nutrition
- Calories
- 378
- Protein
- 11g
- Fat
- 19g
- Carbs
- 44g
Tips by age
Open the pita and serve soft, well-broken cauliflower pieces with a little tahini and torn pita strips. Skip the raw radish and pickled onion for this stage.
Choking safety: Raw radish is hard and a choking risk; leave it out or steam it soft. Keep cauliflower in small soft pieces.
Serve small soft cauliflower pieces with tahini and torn pita. Grate or very finely dice the radish and finely chop the tomato.
Choking safety: Raw radish can be hard; grate it finely or steam it soft before serving.
Fill the pita and cut it into small strips for easy holding. Finely dice the radish and tomato so the pieces are easy to chew.
Choking safety: Raw radish; dice very small or grate to reduce the choking risk.
Serve as written, cutting the filled pita into halves or quarters so it is easy to hold and bite.
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