Blas Y Tir - The home of welsh produce - Our Recipes

Moroccan-Spiced Cauliflower and Butternut Pockets

Filled to the brim with goodness, these Moroccan-Spiced Cauliflower and Butternut Pockets are packed with flavour and a great healthy alternative for on-the-go food. Enjoy them hot and freshly filled for a quick evening meal, or enjoy cold as part of a picnic or a healthy work lunch.

These Moroccan-Spiced Cauliflower and Butternut Pockets have been created exclusively for us by food blogger The Balanced Kitchen. You can find out more about The Balanced Kitchen by visiting her Instagram and popping onto her website!

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  • 55 mins
  • Makes: 8
Moroccan-Spiced Cauliflower Traybake
Moroccan-Spiced Cauliflower Filling
Moroccan-Spiced Cauliflower Pockets
Moroccan-Spiced Cauliflower & Butternut Pockets

Ingredients

  • 1 tin Black Beans, rinsed and drained
  • 300g Butternut Squash, peeled & chopped into small cubes
  • 2 large leaves of Kale, stems removed & leaves shredded
  • 300g Cauliflower, washed and broken into small florets
  • 1 tbsp Ras-el-Hanut seasoning
  • 1 whole bulb Garlic,
  • Low-cal Oil Spray
  • 8 small/regular Flour Tortillas
  • 1 tsp Marmite
  • 1 tsp Rapeseed Oil

Method

  1. Pre-heat your oven to 180°C, gas mark 5.
  2. Place the small florets of cauliflower and cubed butternut squash onto a baking tray with the black beans and the Ras-el-Hanut spice mix.
  3. Meanwhile, chop the top off the garlic bulb and wrap it in a piece of foil. Leave to one side.
  4. Mix the tray ingredients together, then spray with low-fat cooking oil spray, or drizzle with a small amount of oil (should you not have spray oil). Place the tray into a your pre-heated oven, placing the wrapped garlic next to the tray. Cook for 30 minutes.
  5. After 30 minutes, remove the tray from the oven (leaving the garlic in the foil in the oven). Toss the ingredients in the tray with a spatula, then add the shredded kale. Place back into the oven for another 10 minutes, or until the veggies are cooked and starting to brown.
  6. Once the veggies have cooked, remove the tray from the oven and squeeze out the roasted garlic from its skin and add to the tray. Give the tray a stir gently, so as not to break up any of the butternut squash (which will now be tender).
  7. Season with salt & pepper.
  8. Place a tortilla on a flat surface, then add a few spoonfuls of the roasted ingredients to the centre of the tortilla, leaving a small amount of edging. Brush the edge with a mixture of 1 tsp rapeseed oil, 1 tsp marmite and a splash of water to loosen.
  9. Fold the tortilla over to seal, and place on a baking tray. Continue with the rest of the tortillas.
  10. Brush the top of the folded tortillas with the marmite and oil mixture. Toast in the oven for 5-8 minutes until crispy and golden.
  11. Enjoy straight away or leave to cool, before wrapping and chilling the pockets for eating later!

Top Tip

Try not to over-stuff the pockets if you want to create sealed parcels! Any leftovers can be enjoyed alongside the pockets, or popped on top of a salad, followed by a squeeze of fresh lemon or lime for a little zing!

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