About this recipe
Images are illustrative; follow the written ingredients and food-safety instructions.
These recipes have not been kitchen-tested; cooking times can vary with equipment and ingredients. They offer ways to enjoy extra-virgin olive oil with vegetables, beans, grains, fish and fruit.
Oleocanthal is a naturally occurring compound in virgin olive oil. Laboratory findings are interesting, but they do not establish that a particular meal treats inflammation or prevents disease. Its amount varies between oils and cannot be measured by tasting a recipe. Enjoy the oil as food, not as a replacement for medical treatment. Read The Oleocanthal Molecule: Extra Virgin Olive Oil as Nature’s Daily Anti-Inflammatory Shield and the scientific review of oleocanthal for context.
Choose an extra-virgin olive oil you like. A peppery finish can be pleasant, but it does not tell you the exact oleocanthal content. Keep the bottle closed in a cool, dark cupboard, away from the stove. Several recipes add a little oil at the end for its fresh flavor; extra-virgin olive oil is also suitable for ordinary cooking. See the related MemContinuity publication.
Measurements: 1 tablespoon = 15 mL; 1 teaspoon = 5 mL. Cup measures are approximate US cups. Salt and pepper may be adjusted to taste. Wash produce before use.
Recipe
Roasted vegetables fill warm pitas, while lemon-tahini sauce and a finishing drizzle bring everything together.
Serves: 4 | Prep: 15 minutes | Cook: 30–35 minutes
Ingredients
- 1 medium cauliflower, about 900 g (2 lb) before trimming, cut into small florets
- 2 cans chickpeas, 400 g (14–15 oz) each, drained and rinsed
- 1 medium red onion, cut into thin wedges
- 5 tablespoons (75 mL) extra-virgin olive oil, divided
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 4 tablespoons (60 mL) tahini
- 4 tablespoons (60 mL) lemon juice
- 1 small garlic clove, finely grated
- 3–4 tablespoons cold water
- 4 whole-wheat pitas
- 30 g (about 1 cup) chopped parsley leaves
- Salt and black pepper, to taste
Instructions
- Heat the oven to 220°C / 425°F. Toss the cauliflower, chickpeas and onion with 3 tablespoons of the oil, cumin, paprika, salt and pepper.
- Spread in a single layer over one or two large baking trays. Roast for 30–35 minutes, turning once, until the cauliflower is browned and tender.
- Meanwhile, whisk the tahini, lemon juice, garlic and 3 tablespoons water. Add a little more water if needed for a spoonable sauce; season to taste.
- Warm the pitas for 2–3 minutes. Fill them with the roasted mixture and spoon over the sauce. Add the parsley and drizzle with the remaining 2 tablespoons of oil, divided among the portions.
Kitchen note: Contains sesame and wheat. Serve the filling in bowls with rice instead of pita if preferred.
Storage and food safety
Refrigerate perishable foods within 2 hours, or within 1 hour if the surrounding temperature is above 32°C / 90°F. Store refrigerated leftovers at 4°C / 40°F or below, use most cooked leftovers within 3–4 days, and reheat cooked leftovers to 74°C / 165°F. See the USDA Food Safety and Inspection Service’s Leftovers and Food Safety guidance.
Food allergies and texture needs differ. Check packaged ingredients and adapt or omit toppings to suit the people eating. If someone has a swallowing difficulty, follow their clinician’s or speech-language professional’s individual guidance rather than assuming a recipe is safe for them.
