Informations supplémentaires
30 min.
|
505 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Cut the cauliflower into small florets. Thinly slice the lettuce. Coarsely chop the cilantro and the dill. Cut the lemon in half. Slice the cucumbers.
2. Cook the cauliflower
In a bowl, mix the cauliflower with the spices, the maple syrup and a drizzle of olive oil. Spread on a baking sheet. Season with salt and pepper and cook in the oven for 20-25 minutes.
3. Make the sauce
In a blender or using an immersion blender, make a sauce with the yogourt, the tahini, the cilantro, the dill, the juice of half a lemon and 1 2P | 2 3P tbsp. of water. Season with salt and pepper.
4. Make the salad
In a bowl, combine half of the lettuce, half of the cucumbers and 1 2P | 2 3P tbsp. of the sauce.
5. Plate your dish
Garnish the pitas with the cauliflowers, the rest of the lettuce, the cucumbers and the sauce. Serve with the salad. Bon appétit!
1unitCauliflower
2unitPita(s)
1unitRomaine Lettuce Heart(s)
2unitLebanese Cucumber(s)
1unitGreek Yogourt 2%
40mlMaple Syrup
8gShawarma spices
1unitLemon
1unitDill and Coriander
30mlTahini Sauce
What you need
Baking sheet, Bowls, Blender.
505 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
76g
25%
fat
18g
28%
cholesterol
5mg
2%
fiber
9g
36%
protein
17g
saturated
3g
15%
sodium
436mg
18%
sugar
28g
trans
436g