Name: Tandoori Cauliflower Pita Pockets
Yield: 4 servings
Ingredients: 2 tsp curry powder; 1 tsp garam masal; 1/2 tsp turmeric; 1 tsp chilli; 3/4 cup Cocobella coconut yoghurt; 1 tbsp maple; 1 tsp sea salt; 1 tsp ACV; Olive oil drizzle; 1/2 cauliflower (broken into florets); 1/2 cup Cocobella coconut yoghurt; 1/2 avocado; 1/2 cup coriander; 2 tbsp lemon/lime juice; 1 tsp sea salt; Black pepper; Ice berg lettuce; Cucumber; Pickled onion; Pita pockets

Ingredients

2 tsp curry powder
1 tsp garam masal
1/2 tsp turmeric
1 tsp chilli
3/4 cup Cocobella coconut yoghurt
1 tbsp maple
1 tsp sea salt
1 tsp ACV
Olive oil drizzle
1/2 cauliflower (broken into florets)

Sauce

1/2 cup Cocobella coconut yoghurt
1/2 avocado
1/2 cup coriander
2 tbsp lemon/lime juice
1 tsp sea salt
Black pepper

For the rest

Ice berg lettuce
Cucumber
Pickled onion
Pita pockets

Method

Mix all the spices in a large bowl, add the rest of the ingredients, and mix well. Add in the cauliflower florets and make sure they are evenly coated. (If you have time, let marinate in the fridge for up to 2 hours or overnight). Spread out evenly on a baking dish so all the florets have room. Drizzle with some oil and Bake for 20 minutes, flip the florets over and bake for a further 10 minutes or until golden and slightly crispy.
For the sauce, simply place everything into a blender and blend on high until smooth.
Heat the pockets up, slice in half and fill with all the goodness and enjoy!