November 30, 2016
For the Avocado spread
-2 ripe avocados
-1-2 cloves garlic
-2 tablespoons olive oil
-2 tablespoons water (more as needed)
-a handful of parsley
-½ teaspoon salt
-1 teaspoon cumin
-half of a scotch bonnet pepper (more or less depending on how much heat you want)
-juice of one lime
For the Roasted Veggies
-2 heads cauliflower, cut into small florets
-2 14-ounce cans chickpeas, rinsed and drained
-1-2 teaspoons chili powder
-1-2 teaspoons curry powder
-½ teaspoon cayenne pepper if you want spicy
-olive oil for drizzling
-salt and pepper to taste
-8 small whole wheat pitas
-Greek yogurt for topping
-Preheat the oven to 425 degrees.
-Pat the cauliflower and chickpeas dry with paper towels. -Arrange in a single layer on one large baking sheet or two baking sheets.
-Drizzle with olive oil and sprinkle with spices. Give the pan a gentle shake to mix things around.
-Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes. *The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.
-While the vegetables are roasting, puree all the avocado spread ingredients in a food processor. Set aside.
-Spread each pita with a spoonful of avocado mix and top with roasted veggies.
-Sprinkle with extra salt, pepper, parsley, and a dollop of Greek yogurt