Don't be intimidated by the long ingredient list – this is a deceptively easy recipe to make! The spiced roasted cauliflower and avocado cream are a harmonious flavor combination that tastes good on absolutely anything. You could go an even healthier route with this recipe and use a lettuce wrap instead of a pita or flatbread.

Roasted Cauliflower and Avocado Cream Pitas [Vegan]



  • 1 large cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon Hungarian paprika
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon ancho chili powder
  • 1/4 garlic powder
  • Dash of salt and pepper
  • 1 (15-ounce) can chickpeas, rinsed and patted dry
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon Hungarian paprika
  • 1/8 teaspoon smoked paprika
  • 1/4 teaspoon ancho chili pepper
  • 1/8 teaspoon garlic powder
  • Dash of salt and pepper
Avocado Cream:
  • 2 medium ripe avocados
  • 2 garlic cloves, pressed
  • 1 medium lime, juiced
  • 1 handful cilantro
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon water
  • 1/4 teaspoon Hungarian paprika
  • Dash of cracked red pepper (optional)
  • 1/2 small red onion, thinly sliced
  • 6 pitas, flatbreads or lavash (gluten-free, if desired)


  1. Preheat oven to 425°F, and line a large baking sheet with a Silpat mat or parchment paper.
  2. In a large bowl, toss cauliflower, oil and spices to coat. Place coated cauliflower on one half of the lined baking sheet. In the same bowl, toss dry chickpeas, with oil and spices to coat.
  3. Place coated chickpeas on the other half of the baking sheet. Bake for 15 minutes, stir and continue baking for another 15 minutes or until chickpeas have a slight crunch to them and all ingredients are nicely golden brown.
  4. While cauliflower and chickpeas cook, combine all avocado cream ingredients together in a blender and blend until smooth. Add salt and pepper to taste.
  5. When cauliflower and chickpeas are done, heat pitas in a microwave until warm.
  6. Layer, pita, avocado cream, chickpeas, cauliflower and red onion. Then devour.


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.