Spicy Cauliflower and Chickpea Pitas with Avocado Sauce
Made this lovely dish for a few friends that came over! Nom nom nom…. Definitely making this again! Works without the yogurt as well if you want to keep this dish dairy-free or vegan. Or use dairy-free yogurt instead.
Servings: 2
Calories: 700kcal
Ingredients
- 4-6 whole wheat pita breads (or GF alternative) (scroll down to notes if making your own)
For the cauliflower-chickpea filling
- 3 cups cauliflower cut into small florets
- 1.5 cup cooked chickpeas (1/2 cup dried, soaked and cooked or 1 can)
- 1/2 tsp chili powder or more to taste
- 1 tbsp garam masala/curry powder
- sea salt to taste
- black pepper to taste
- 1-2 tbsp extra-virgin olive oil or melted coconut oil
For the avocado sauce
- 1 avocado
- 1/2 lime/lemon or 2 tablespoons
- 2 tbsps extra-virgin olive oil
- sea salt to taste
- black pepper to taste
- 1 tsp ground cumin seeds
- 1 clove garlic
- 1 cup fresh parsley
- 3/4 cup plain unsweetened yogurt (dairy-free if needed)
Instructions
For the cauliflower-chickpea filling
- Preheat oven to 425°F or 220°
- Pat chickpeas and cauliflower dry with paper towel. Add them to a baking sheet together with the herbs and drizzle with oil. Gently toss to coat.
- Roast for about 15 minutes, give it a good stir and roast for 15-20 minutes more or until golden brown or crunchy.
Meanwhile
- While the veggies are roasting, blend or mix all avocado sauce ingredients until smooth. You could add the yogurt in the avocado mix or keep separate if you have vegan or dairy-free guests on your table.
- When chickpea-cauliflower mix is almost ready, heat/ cook pita bread in a dry pan or use your oven or toaster.
- Top pita bread (or slice it open and fill it up, your choice) with avocado dressing, roasted chickpea-cauliflower mix, and yogurt.
Notes
- Many of us buy canned chickpeas because of the long soaking and cooking times. But did you know that you could soak and cook a big batch and freeze them for later use? Click here for more info
- Making your own pita bread will keep you busy during the time the chickpeas and cauliflower are roasting, so no hands-off time then, but it's absolutely worth it. You can even experiment with adding your favorite herbs or spices. Turmeric powder, moringa leaves/powder, parsley, thyme, rosemary, oregano, etc are all yummy examples. Click here for the recipe.
- Ohh keep in mind the dough needs about 20 minutes to rise as well, so make it before you put the chickpeas and cauliflower into the oven. Start cooking the pita breads, straight after you finish the sauce and reheat them in a dry pan or toaster just before serving. It takes about 20 minutes to cook them all.