Levantine Roasted Cauliflower and Egg Pitas with Tahini

Preheat your oven to 220°C. Wash and cut 500 g raw cauliflower head into small, bite-sized florets.

On a sheet pan, toss the cauliflower florets with 2 tbsp olive oil, 1 tsp ground cumin, 1/4 tsp ground mustard seed, 1/2 tsp salt, and 1/4 tsp black pepper. Roast in the oven for 15 to 18 minutes until tender and lightly charred at the edges.

While cauliflower roasts, place 8 large eggs in a small saucepan, cover with cold water, and bring to a boil over high heat on the stovetop. Once boiling, cover, remove from heat, and let sit for 9 minutes. Transfer the eggs to an ice bath for 3 minutes, then peel all 8 eggs.

Place 4 of the peeled hard-boiled eggs in an airtight container and store in the refrigerator to reserve for Day 3 lunch. Slice the remaining 4 eggs for today's lunch.

In a small bowl, whisk 60 ml tahini paste, 30 ml fresh lemon juice (squeezed from 1 lemon), 1 minced garlic clove, a pinch of salt, and 45 ml warm water until smooth, creamy, and pale.

Wash and finely dice 1/2 English cucumber and 1 medium tomato. Wash and finely chop 15 g fresh parsley.

Warm 2 large pita bread pockets in the oven during the last 2 minutes of cauliflower roasting, then cut them in half to make 4 pockets.

Assemble the pitas: Stuff each of the 4 pocket halves with the roasted cauliflower, diced cucumber, diced tomato, and the 4 sliced hard-boiled eggs. Drizzle generously with the lemon-tahini sauce and garnish with the chopped parsley.