Try this tasty vegetarian supper that’s so easy to make!
Preparation time: 10min
Cooking time: 25min
- Preheat the oven to 220°C, Fan Oven 200°C, Gas Mark 7. Heat the oil in a large frying pan and fry the cauliflower, courgette and onion for 10min, turning frequently. Tip them into a large roasting tin.
- Tear the pittas into bitesize pieces and scatter them into the tin with the cumin. Mix well. Bake for 15min until the pitta is toasted.
- Combine the yogurt, garlic and parsley with a little seasoning. Spoon the vegetables onto serving plates, drizzle with the yogurt and serve with the almonds scattered over the top.
Cook’s tip: To reduce preparation time, use a bag of frozen cauliflower florets instead of the fresh and adjust the cooking time accordingly.