Tandoori Cauliflower Pita Pockets
A Note from Feedfeed

This flavorful Tandoori Cauliflower pita pockets make a delicious vegan lunch or dinner. To it off with cucumbers, pickled onions, and lots of cilantro. 

Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Lunch, Vegan Entertaining


  • 2 teaspoon curry powder
  • 1 teaspoon garam masal
  • 1/ 2 teaspoon turmeric
  • 1 teaspoon chilli
  • 3/ 4 cup coconut yoghurt
  • 1 tablespoon maple
  • 1 teaspoon sea salt
  • 1 teaspoon apple cider vinegar
  • Olive oil drizzle
  • 1/ 2 cauliflower


  • 1/ 2 coconut yoghurt
  • 1/ 2 avocado
  • 1/ 2 cup cilantro
  • 2 teaspoons lemon/lime juice
  • 1 teaspoon sea salt
  • Black pepper
  • Ice berg lettuce
  • Cucumber
  • Pickled onion
  • Pita pockets


  • Step 1

    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).

  • Step 2

    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!