Roasted Cauliflower and Avocado Cream Pitas – Delicious roasted cauliflower, crunchy chickpeas and avocado cream smothered pitas. They are nsanely good. Recipe @ NomingthruLife.com
Yield: 6 pitas
Ingredients:
  1. For cauliflower:
  2. 1 large cauliflower, cut into florets
  3. 1 tablespoon olive oil
  4. 1/2 teaspoon Hungarian paprika
  5. 1/4 teaspoon smoked paprika
  6. 1/2 teaspoon ancho chilie powder
  7. 1/4 garlic powder
  8. dash of salt & pepper
  9. For chickpeas:
  10. 1 (15oz) can chickpeas, rinsed and patted dry
  11. 1/2 tablespoon olive oil
  12. 1/4 teaspoon Hungarian paprika
  13. 1/8 teaspoon smoked paprika
  14. 1/4 teaspoon ancho chilie pepper
  15. 1/8 teaspoon garlic powder
  16. dash of salt & pepper
  17. For avocado cream:
  18. 2 medium ripe avocados
  19. 2 garlic cloves, pressed
  20. 1 medium lime, juiced
  21. 1 handful cilantro
  22. 1/2 tablespoon olive oil
  23. 1/2 tablespoon water 
  24. 1/4 teaspoon Hungarian paprika
  25. dash of cracked red pepper (optional)
  26. For assembly:
  27. 1/2 small red onion, thinly sliced 
  28. 6 pitas, flatbreads or lavash (gluten-free, if desired)
Directions:Notes:
Leftovers can be stored in an airtight container in the fridge for up to three days. Simply reheat cauliflower and chickpeas (the microwave method works just fine) and assemble as you did before.
[adapted from Pinch of Yum]