Stuffed Double Mozzarella-Cauliflower Pita Pockets
with Garlic Sauce & Crispy Wedges
- Wheat
- Gluten
- Milk
- Sesame
- Eggs
- Wheat
- Gluten
- May contain traces of allergens
- Milk
These satisfying mozzarella and cauliflower pitas are a weeknight winner! Packed with roasted, seasoned cauliflower and melted mozzarella, they're perfectly complemented by a zingy garlic sauce and a side of crispy wedges. It's a quick, flavourful, vegetarian dinner, that'll have you craving seconds!
Ingredients
2
Potato
1 sachet
Crispy Seasoning
(Contains: Wheat, Gluten;)
2
Mozzarella Cauliflower Bites
(Contains: Milk; May be present: Wheat, Gluten.)
1
Tomato
1 packet
Mixed Salad Leaves
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1 packet
Green Dressing
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
- Place on lined oven tray. Drizzle with olive oil, sprinkle over crispy seasoning and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- When wedges have 10 minutes remaining, set your air fryer to 200°C.
- Place mozzarella cauliflower bites in air fryer basket and cook until browned and heated through, 10-12 minutes.
TIP: No air fryer? Place mozzarella cauliflower bites on a lined oven tray. Cook bites for 10-15 minutes until cooked through. TIP: Use two oven trays if necessary.
- While bites are cooking, bake pita bread directly on a wire oven rack until heated through, 2-3 minutes.
- Thinly slice tomato into wedges.
- In a medium bowl, combine tomato, mixed salad leaves, and green dressing. Season.
- Halve pita bread and fill with some tomato salad and mozzarella cauliflower bites. Drizzle over garlic sauce.
- Serve with crispy wedges. Enjoy!
