Some of you may have seen my post for the fabulously puffy Pittas, well here is the recipe for what I stuffed into them.
I do try to incorporate as many vegetables into our meals each day, and in as many interesting ways as possible thanks to my little fussy eater.
The positive to having a little fuss pot is that is it stops me from sticking to the standard steamed/roasted/sautéed sides of veg, and gets me to think outside the box, experiment and then I get to share my successes here with you.
So here I discovered one way of sneaking some cauliflower and sweet potato into the little guys tummy.
You could serve them as a side to any meat dish, or add them to salads/Sandwiches/Pasta dishes, we had them served in freshly baked Pittas. (Check out my easy peasy Pitta bread recipe and enjoy them together for a completely satisfying lunch or dinner.
1 medium – large sweet potato, peeled, and cut into cubes
1 Red Onion finely sliced
400g Cauliflower (about half a head of a large cauliflower) cut into florets
3 Tbsp Olive Oil
1 Tsp Tumeric
1 Tsp Ground Coriander
0.5 Tsp Ground Ginger
0.5 Tsp Salt
1 Large Egg (slightly beaten)
3-4 Tablespoons Bread crumbs
Handful of fresh coriander or parsley (optional)
Preheat the oven to 180 C/ 350F
Mix the Olive oil, Tumeric, Corriander, Ginger and salt together.
Place the sweet potato, Red onion and Cauliflower into an oven proof or casserole dish and pour the olive oil mixture over the vegetables, and coat well.
Place in the oven on middle shelf and roast for about an hour, (or until well browned and tender)
Allow to cool, and mash using a potato masher
Add the egg and mix well using a wooden spoon
Add the bread crumbs and combine well using your hands.
Separate the mixture into equal size balls, and then flatten using between the palm of your hands and place onto a baking tray lined with parchment paper
Bake for about 30 minutes, (15 minutes on each side)
Enjoy as a side, main or snack.