Ingredients
1½ Tbsp Baharat spice mixture
2 Tbsp extra virgin olive oil
1 medium cauliflower, base trimmed
30g butter, melted
1 garlic clove, crushed
4 pita bread, cut into triangles
2 Tbsp pine nuts
2 Tbsp flat leaf parsley leaves
2 Tbsp dill sprigs and ¼ cup pomegranate arils, to serve
TAHINI SAUCE
½ cup tahini
⅓ cup water
2 Tbsp lemon juice
1 tsp sea salt flakes
Method
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In a bowl, combine baharat and oil. Brush all over cauliflower; season. Put cauliflower in air fryer basket. Cook at 180°C for 55 minutes or until tender (see Cook’s tips). Transfer to a serving plate.
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Meanwhile, to make Tahini sauce, whisk tahini, water, lemon juice and salt in a medium bowl.
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Combine butter and garlic in a small bowl. Put pita on a clean work surface. Brush evenly with garlic butter. Put in air fryer basket at 180°C and cook for 8-10 minutes until crispy.
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Reduce air fryer temperature to 150°C. Put pine nuts in a small ovenproof dish. Cook for 5 minutes or until golden.
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Drizzle tahini sauce over cauliflower. Season, then sprinkle with pine nuts, parsley, dill and pomegranate. Serve with pita.
You may also enjoy making this Cauliflower Hummus
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