BBQ-BASTED CAULIFLOWER KEBABS ON PITAS

September marks both Heart Health Awareness Month and Heritage Day, so we’ve dished out the good stuff for everyone!

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BBQ-BASTED CAULIFLOWER KEBABS ON PITAS

Serves 4

You can serve these sticky skewers two ways: with hummus and crispy fried lentils, and/or with purple cabbage and guacamole.

INGREDIENTS
2 heads cauliflower, broken into florets
Salt and milled black pepper
¼ cup tomato sauce

¼ cup soy sauce or Worcestershire sauce
¼ cup oyster sauce
2 Tbsp golden syrup or honey

For serving:
1 cup tinned lentils, rinsed Oil, for frying
6–8 pita breads, toasted
Lemon wedges
Handful fresh coriander
1 head baby red cabbage, cut into strips
Store-bought hummus and guacamole (or mashed avo)

METHOD
1. Preheat oven to 200 ̊C.
2. Thread cauliflower florets onto skewers, place in an oven tray and season.
3. Combine three sauces and syrup or honey. Use it to baste the skewers.
4. Roast skewers for 25 minutes, basting every 5 minutes and turning halfway through.
5. Fry lentils in oil on medium- high heat until crispy. Season and drain on kitchen paper.
6. Serve kebabs on pitas with
a drizzle of basting sauce and squeeze of lemon, garnish with coriander and add your choice of topping (or both!).

By: Chad January
Photos: Zhann Solomons