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Cauliflower stuffed pitta recipe image

Print Cauliflower stuffed pitta

Judicious spicing transforms cauliflower into a aromatic and flavourful light meal in well under 15 minutes. For an authentic taste use naan bread for stuffing, but pittas work just as well.


Quick ideas  


  • 1 cauliflower, cut into florets
  • A handful of green peas (frozen are fine)
  • 1 tbsp oil
  • 1 tsp turmeric
  • 1 tsp cumin
  • ½ tsp ginger
  • 1-2 fresh chillies, finely chopped (optional)
  • 1 tsp garam masala (or use any combination of your favourite curry spices)
  • Squeeze of lemon
  • Handful fresh coriander leaves, chopped
  • 4 small pitta breads (or naan bread if you can find it)
  • Salt & pepper


  1. Boil the cauliflower until quite soft. Add the peas, cook for 2-3 minutes more, drain well and mash roughly.
  2. Heat the oil, fry the turmeric, cumin and ginger in the oil for a minute, then add the chillies and garam masala.
  3. Scrape the oil and spices into the cauliflower and mix through. Season with salt and pepper and add a little lemon juice to taste, plus the coriander leaves.
  4. Halve the pittas or cut a slit in their sides and stuff them with the cauliflower mix.
  5. Preheat the grill and toast the pittas, turning to cook each side. Eat as a snack or with a salad and perhaps some plain yoghurt with chopped mint mixed through.
want to cook with fresh ingredients? try one of our award winning veg boxes