the one that makes it
charred cauliflower
roasted till the florets go dark and sweet and the edges turn to crisp lace — nothing like the boiled stuff you were served as a kid.
the story
where it comes from
roast cauliflower hot enough and it stops being a side dish. the sugars caramelise, the edges crisp, and it turns nutty and deep — good enough to build a whole pocket around.
tahini, crispy chickpea and sumac do the rest: creamy, crunchy, tangy. proof that 'just' a vegetable can be the best thing on the menu.
the 97 / 3
what we changed
cauliflower is usually a supporting act. here it's the entire lead — charred hard, so it eats richer than you'd ever expect from a vegetable.
97% familiar · 3% you've never had
lil nuggets
things to say at dinner
cauliflower and broccoli are the same species (Brassica oleracea) — just bred in different directions.
the browning that makes roasted cauliflower taste so good is the Maillard reaction — the same chemistry as searing a steak.
sumac, the tangy red spice on top, is a dried and ground berry — it was the Levant's souring agent long before lemons arrived.
make it at home
a home version
2 pockets · 30 min
ingredients
- ·1 small cauliflower, in florets
- ·olive oil, cumin, salt
- ·½ cup chickpeas
- ·tahini + lemon
- ·sumac
- ·warm pita
method
- 1toss cauliflower with oil, cumin and salt; roast hot (220°C) until dark at the edges.
- 2crisp the chickpeas in the same tray.
- 3loosen tahini with lemon and water.
- 4fill pita with cauliflower, chickpeas, tahini drizzle and a heavy pinch of sumac.
the secret we keep
don't crowd the tray — cauliflower steams instead of charring if the pieces touch. space is the secret to the crunch.
what's in it
every dish is veg · swap paneer for chicken, same price · air-fried falafel on request
allergens
our kitchen isn't allergen-free — tell us what you can't have and we'll tell you exactly what's in it.
pairs well: a rose lemonade — clean and light, like the pocket.
the numbers
18g
protein
~400
kcal
- ·fully plant-based
- ·high fibre
- ·house-made bread
numbers approximate · base-dependent
why it's good
lighter than the rest but every bit as satisfying — the char does the work.
the one that converts people who 'don't like cauliflower'.
have it your way, or ours.