VegBox Recipes

Cauliflower Chickpea Pitta Pockets

This is a lovely way of enjoy cauliflower. The chick peas give the meal a nutty flavour and the watercress means it’s packed with nutrients. If you can get hold of tahini (sesame seed butter), it adds to the flavour and is also full of calcium and essential fatty acids.

Ingredients

Serves 4

1 medium cauliflower
200g cooked chickpeas
150ml natural yoghurt
5 spring onions
Small bunch watercress or rocket (see variations)
1 pitta bread per person
2 tablespoons tahini or peanut butter (optional)

Method

Break off the cauliflower florets into thumb-sized chunks. Wash well.
Cook in a small amount of boiling water in a covered pan for 5-8 minutes, until tender. Drain and allow to cool.
Wash and trim the spring onions. Slice finely.
Wash the watercress and drain well. Chop finely.
Mix together the spring onions, watercress and yoghurt. Season with salt and pepper to taste.
Mix together the cooked cauliflower, chickpeas and the dressing, until thoroughly combined.
Optional: Cut each pitta pocket in half and smear one inner side with ¼ of the tahini or peanut butter, if using.
Divide the chickpea and cauliflower mixture even between the pitta pockets.
Serve immediately.

Time From Cupboard-To-Table

15 minutes

Notes & Variations on Cauliflower Chickpea Pitta Pockets

Would also be delicious with crunchy fresh rocket, if you don't have any watercress.

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!

Subscribe now

Rate It!

Have you tried this recipe? Tell us what you think of it.

Find more recipes

Cauliflower Recipes

	Thai Style Squash Curry This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too.
	Autumn Vegetable Stir Fry This is a quick and easy way of using up any leftovers in your autumn veg box. We've listed the ingredients we most commonly use, but you can adapt this recipe to suit whatever you've got spare.
	Halloween Veggie Skeleton Platter I think the picture says it all! I came across this idea last year - thanks so much to Laura at *Feeding Frenzy* for the photo.
	Purple Cauliflower and Romanesco with Blue Cheese Sauce This was initially an experiment, but as a recipe for purple cauliflower and / or Romanesco, it's delicious. It takes 20 minutes start to finish and looks impressive, too.
	Romanesco Cheese Use your favourite cheeses in the sauce for this recipe. It's important that it has a good flavour, or it will taste bland against the romanesco. This recipe also works well with broccoli or cauliflower.
	Winter Stir Fry Stir fries are a real fast food, yet they're healthy. The trick is to prepare all the ingredients before you start cooking. The sauce with this stir fry is delicious, but you may need to add a little water, if your peanut butter is really thick. The vegetables below are just suggestions. You can vary this recipe to include most winter vegetables. Just chop them into pieces that will cook quickly.

Back to recipe index

Watercress Recipes

	Asparagus & Broad Bean Salad Asparagus and broad bean salad works best with early-season broad beans, so you don't have to remove the skins of the beans. The addition of a poached egg turns these simple springtime ingredients into a delicious meal.
	Broad Bean Salad with Manchego and Mint This recipe is from "The Seasoned Vegetarian"(we LOVE the title!) by Simon Rimmer, and is reproduced here with thanks to Simon and Octopus Books.
	Fennel, Orange And Watercress Salad This is a delicious spring salad, when fennel and watercress are readily available and the freshest, juiciest oranges are available from the Med. It's only recently that I've worked out how to cook fennel and I've discovered some delicious fennel recipes, of which this is my personal favourite. I have to admit I wasn't a big fan of fennel, until my mother-in-law made this salad for me. It even persuaded my fussy-eater sister that fennel was worth eating!
	Leek And Butterbean Soup This is a delicious, filling soup for autumn and winter evenings. It's worth making extra to freeze - or so hungry eaters can come back for more. And there's a secret ingredient, to give it an extra zing!
	Simple Souffle So what is it about the word "Souffle" that strikes fear into the heart? When did souffles acquire the status of "that which is served at dinner parties only by the most accomplished of cooks"? Because the reality is, they're easy peasy! The only "critical" factor is getting your oven to the right heat and not opening the door to check it until 5 minutes before it should be done. Our favourite tip is the check for done-ness. Give the souffle dish a sharp shove. The souffle should "tremble gently" (poor thing!) rather than wobble. A wobble means more cooking time is needed. Here is our recipe for the basic souffle. See the "Variations" section for ideas on sweet as well as savoury fillings.
	Crunchy Mushroom Pilaff With many thanks to the Mushroom Bureau for Britain for this recipe and the accompanying photograph.

Back to recipe index

Spring Onion Recipes

	Chilli Broad Beans This brilliant, simple dish has been sent in to us by Jane C, who says: "I had a veg box with pounds of broad beans, and a friend brought me a huge bag from her allotment. I'd never tried them before, so I experimented with what I had handy, and this side dish has become a favourite with my 14 year old son." Well we don't blame your son, Jane, and we're impressed with your creativity in the kitchen!
	Funny Hurried Yummy Summer Honey Kohl Rabi Stir-Fry A recent dilemma: 30 minutes before we have to leave the house. We're starving. We've only got odds and ends left in the fridge to use. Cue "Flight of the Bumble-Bee" and chopping for my life - it was stir fry time!
	Lettuce & Radish Sandwich This is a great sandwich for crispy lettuce - whether it's early spring, summer or even autumn. The spicy radish is complimented by the sweetness of the dill and pungent chives. Enjoy!
	Puy Lentil Rice Salad This rice salad looks lovely if moulded in a bowl and served turned out onto a large plate. It’s easy to make and the raw carrot and spring onion provide an interesting texture contrast to the cooked lentils and rice.
	Stunningly Simple Tomato Salad A simple tomato salad, making the most of in-season tomatoes. The great thing about this recipe is that it's easy to grow the tomatoes, spring onions and basil yourself - even if you don't have a garden. They'll all do well in pots, if they have to. This salad is quick to make and will even improve in flavour if you make it a couple of hours ahead, as the dressing marinades the tomatoes.
	Tomato And Avocado Salad Late summer is a time when many veg box schemes and home veg growers have a glut of tomatoes. If you’ve got some that are really ripe and full of flavour, then this simple salad is really delicious.

Back to recipe index

BBC LONDON Featured on Badge