Informations supplémentaires
35 min.
|
539 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Cut the cauliflower into small florets. Chop the garlic. Roughly chop the cilantro and the parsley. Cut the lemon in half. Slice the cucumbers.
2. Cook the cauliflower
Spread the cauliflower on a baking sheet. Add the spices and a drizzle of olive oil. Season with salt and pepper and bake for 25-30 minutes.
3. Roast the pine nuts
In a pan over medium heat, toast the pine nuts for 3-4 minutes. Once colored, immediately transfer to a bowl so that they do not burn.
4. Make the green tahini sauce
In a blender or using an arm blender, make a sauce with the tahini, the cilantro, the parsley, the lemon juice, the garlic and 1 2P | 2 3P tbsp of water. Children are often interested in seeing a blender in action, take the opportunity to show them the ingredients that go into the sauce, they will be curious to give it a taste.
5. Plate your dish
Garnish the pitas, with the arugula, the cauliflower, the cucumber slices, the pine nuts, the sauce and the pomegranate molasses. Bon appétit!
2unitPita(s)
1unitCauliflower
15gPine Nuts
1unitGarlic Clove(s)
1unitCoriander and Parsley
30mlTahini Sauce
1unitLemon
40gArugula
1unitLebanese Cucumber(s)
15mlPomegranate molasses
7gShawarma spices
What you need
Baking sheet, bowl, pan, blender.
539 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
65g
22%
fat
27g
42%
cholesterol
7mg
2%
fiber
11g
44%
protein
17g
saturated
4g
20%
sodium
457mg
19%
sugar
14g
trans
0g