The freshest plant-based gyros.
Cooking Time (Includes Preparation Time): 40 Minutes
1/2 Tsp of Cinnamon
1 Tsp of Turmeric
2 Tsp of Ground Coriander
2 Tsp of Chilli Powder
1 Cucumber (Grated)
6 Tomatoes (Roughly chopped)
2 Red Onions
1 Bunch of Mint
1 Bunch of Coriander
1 Pot of Alpro Plain Unsweetened
Preheat oven to 180°C/356°F.
Break the cauliflower into florets, cut into strips and place in a bowl. Add 1 teaspoon of turmeric, 2 teaspoons of chilli powder, 2 teaspoons of ground coriander, 1/2 teaspoon of cinnamon and 2 tablespoons of Alpro Plain Unsweetened. Season with salt and pepper and mix everything together.
Heat a griddle pan. Once very hot, add your cauliflower in batches. Cook on a high heat for 3-4 minutes on each side, until charred. Place the char-grilled cauliflower into the oven for 10—12 minutes so they can cook through.
Slice up 2 red onions. Squeeze the juice of a lemon over the top and season with salt. Leave for 10 minutes to pickle.
For you raita, add your grated cucumber, 8 tablespoons of Alpro Unsweetened, a handful of chopped mint, a handful of chopped coriander, salt, pepper and olive oil. Mix everything together.
Take your pitta bread, cut it open and place the cauliflower tikka in the pocket and drizzle some raita over the top. Add your pickled onions, some chopped tomatoes, more raita and tuck in.