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Turkey – Roasted Cauliflower Fattoush

Turkey – Roasted Cauliflower Fattoush

Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October.

Here is a recipe from Turkey. 



1 small cauliflower, cut into small florets

1 lettuce
5-6 cherry tomatoes
1/3 cucumber, sliced into half moon shapes (slice into circles and cut in half)
5 radishes, diced
Handful parsley, chopped
Handful coriander, chopped
10-15 mint leaves, chopped

2 pittas toasted

1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon chilli powder
1/2 teaspoon allspice
Pinch cayenne pepper
Juice of 1/2 a lemon
1 teaspoon agave syrup
1 tablespoon olive oil
Salt and pepper to taste

Dressing / Sauce:

1 teaspoon chilli paste
1 tablespoon vinegar
1 teaspoon agave syrup
Juice of 1/2 a lemon
3 tablespoons olive oil
Salt and pepper to taste

3 tablespoons hummus
2 tablespoons tahini
1 teaspoon agave syrup
Juice of half a lemon
1/4 cup of water

  1. Preheat oven to 200 degrees C.
  2. Place cauliflower florets in baking dish.
  3. Whisk marinade ingredients together.
  4. Coat cauliflower with marinade.
  5. Bake in oven for 35-40 minutes, until they brown.
  6. Place salad ingredients in large bowl.
  7. Whisk chilli salad dressing ingredients together.
  8. Pour half over salad and toss.
  9. Lightly toasted pittas and cut into triangular, bite size pieces.
  10. Drizzle remaining chilli salad dressing over pitta pieces and add to salad.
  11. Whisk tahini dressing ingredients together until smooth.
  12. Remove roasted cauliflower from oven, season with salt, add to salad and toss.
  13. Drizzle tahini salad dressing over salad and sprinkle with smoked paprika.