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Turkish – Roasted Cauliflower Fattoush

60 mins
Serves 4
Savoury pancakes

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, World Vegetarian Month.

Here is a recipe from Turkey, thanks Julia.


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
  • A handful of parsley, chopped
  • A handful of coriander, chopped
  • 10-15 mint leaves, chopped
  • 2 pittas toasted


    • 1 tsp smoked paprika
    • 1 tsp cumin
    • 1/2 tsp ground cinnamon
    • 1/2 tsp chilli powder
    • 1/2 tsp allspice
    • Pinch cayenne pepper
    • Juice of 1/2 a lemon
    • 1 tsp agave syrup
    • 1 Tbs olive oil

    Salt and pepper to taste


    • 1 tsp chilli paste
    • 1 Tbs vinegar
    • 1 tsp agave syrup
    • Juice of 1/2 a lemon
    • 3 Tbs olive oil

    Salt and pepper to taste


    • 3 Tbs hummus
    • 2 Tbs tahini
    • 1 tsp agave syrup
    • Juice of half a lemon
    • 1/4 cup of water


      1. Preheat oven to 200oC.
      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.