The freshest plant-based gyros.
Cooking Time (Includes Preparation Time): 40 Minutes
1/2 Tsp of Cinnamon
1 Tsp Turmeric
2 Tsp Ground Coriander
2 Tsp Chilli Powder
1 Cucumber (Grated)
6 Tomatoes (Roughly chopped)
2 Red Onions
Bunch of Mint
Bunch of Coriander
1 Pot of Alpro Plain Unsweetened
Preheat oven to 180°C/356°F.
Break the cauliflower into florets and cut into strips. Place cauliflower strips in to a bowl. Add turmeric, chilli powder, ground coriander and cinnamon. Season with salt and pepper and mix everything together.
Heat a griddle pan. Once very hot, add your cauliflowers in batches. Cook on a high heat for 3-4 minutes each side until charred. Place the chargrilled cauliflower into the oven for 10—12 minutes just so they can cook through.
Slice up red onions. Squeeze the juice of a lemon over them. 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.