zoom Cauliflower & courgette fatteh

    Save to your scrapbook

    Cauliflower & courgette fatteh

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Cauliflower & courgette fatteh

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 4


    1 tbsp chilli infused olive oil
    1 essential Waitrose Cauliflower, broken into florets
    350g courgettes, cut into 1cm thick slices
    2 red onions, sliced
    2 essential Waitrose Wholemeal Pitta pieces
    2 tsp cumin seeds
    150g essential Waitrose Low Fat Greek Style Natural Yogurt
    2 cloves garlic, crushed
    ½ x 25g pack curly parsley, finely chopped
    30g toasted flaked almonds


    1. Preheat the oven to 220°C, gas mark 7. Heat the oil in a large frying pan and fry the cauliflower, courgette and onion for 10 minutes, turning frequently. Tip them into a large roasting tin.

    2. Tear the pittas into bitesize pieces and scatter them into the tin with the cumin. Mix well. Bake for 15 minutes until the pitta is toasted.

    3. 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 essential Waitrose Cauliflower Florets instead of the fresh and adjust the cooking time accordingly.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars