Waitrose and Partners
Cauliflower & courgette fatteh

Cauliflower & courgette fatteh

3 out of 5 stars(1) Rate this recipe
VegetarianSource of fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

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  • 1 tbsp chilli infused olive oil
  • 1 essential Waitrose Cauliflower, broken into florets
  • 350g courgettes, cut into 1cm thick slices
  • 2 red onions, sliced
  • 2 essential Waitrose Wholemeal Pitta pieces
  • 2 tsp cumin seeds
  • 150g essential Waitrose Low Fat Greek Style Natural Yogurt
  • 2 garlic cloves, crushed
  • ½ 25g pack curly parsley, finely chopped
  • 30g toasted flaked almonds


  1. Preheat the oven to 220°C, gas mark 7. Heat the oil in a large frying pan and fry the cauliflower, courgette and onion for 10 minutes, turning frequently. Tip them into a large roasting tin.

  2. Tear the pittas into bitesize pieces and scatter them into the tin with the cumin. Mix well. Bake for 15 minutes until the pitta is toasted.

  3. Combine the yogurt, garlic and parsley with a little seasoning. Spoon the vegetables onto serving plates, drizzle with the yogurt and serve with the almonds scattered over the top.

Cook’s tip

To reduce preparation time, use a bag of frozen essential Waitrose Cauliflower Florets instead of the fresh and adjust the cooking time accordingly.


Typical values per serving when made using specific products in recipe


1,244kJ/ 297kcals



Saturated Fat












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Overall rating (3/5)

3 out of 5 stars1 rating