Turmeric-and-chilli cauli floret pitas with cabbage slaw

Turmeric-and-chilli cauli floret pitas with cabbage slaw

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  • 4
  • Easy
  • Dairy free Fat conscious Health conscious Meat-free Pescatarian Vegan recipe collection
  • 1 hour 10 minutes
  • 15 minutes
  • Woolworths Signature Series Danie De Wet Chardonnay 2017


  • 2 x 300 g packs Woolworths turmeric-and-chilli cauli florets
  • 4 pita breads
  • 1 cup red wine vinegar
  • 1 t caster sugar
  • 2-3 turnips, thinly sliced
  • 50 g pumpkin seeds, toasted
  • 4 T Woolworths dairy-free coconut yoghurt
  • 2 T olive oil
  • 1⁄2 lemon
  • fresh coriander, for serving
  • chopped red chilli, for serving

Cooking Instructions

Grill the Woolworths turmeric-and-chilli cauli florets for 5–10 minutes. Toast the pita breads in a dry pan or in the oven.

Bring the red wine vinegar, caster sugar and a squeeze of lime juice to a simmer. Add thinly sliced turnips and allow to stand for 2 minutes, then remove from the heat. Allow to pickle in the juices for 1 hour.

For the drizzle, combine Woolworths dairy-free coconut yoghurt, olive oil and the juice of 1⁄2 lemon.

Fill the pita pockets with the cauli florets, top with the turnip pickle and drizzle over the dressing. Garnish with toasted pumpkin seeds, fresh coriander and chopped red chilli. Season to taste.

Browse more vegan recipes here.

This recipe features in the September 2018 issue of TASTE Magazine - on sale now. Get your hands on the issue for plant-based eating inspiration! Discover more here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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