Roasted Veggie Pitas with Avocado Dip

Name: Roasted Veggie Pitas with Avocado Dip
Total time: 45 min
Ingredients: 2 Avocado; 1–2 cloves Garlic; 2 tbsp Olive oil; 1 handful Cilantro; ½ tsp Salt; 1 tsp Cumin; Serrano pepper; Lime; 2 heads Cauliflower; Chickpea, rinsed drained; 1–2 tsp Chili powder; 1–2 tsp Garam masala; Cayenne pepper; Oil for drizzling; Black pepper; 8 Whole wheat pitas; Greek yoghurt

By Pinch of Yum · 45 min

Ingredients

Avocado2
Garlic1–2 cloves
Olive oil2 tbsp
Cilantro1 handful
Salt½ tsp
Cumin1 tsp
Serrano pepper
Lime
Cauliflower2 heads
Chickpea · rinsed drained
Chili powder1–2 tsp
Garam masala1–2 tsp
Cayenne pepper
Oil for drizzling
Black pepper
Whole wheat pitas8
Greek yoghurt

Instructions

Preheat the oven to 425°F.
Pat the cauliflower and chickpeas dry with paper towels.
Spread them in a single layer on one large or two baking sheets, drizzle with olive oil and sprinkle with the spices.
Shake the pan gently to mix everything, then roast for 15 to 20 minutes.
Stir and roast for another 15 to 20 minutes, until the cauliflower is golden brown and the chickpeas are semi-crunchy.
Meanwhile, blend the avocado dip ingredients in a food processor until smooth, then set aside.
Spread a spoonful of avocado dip on each pita and top with the roasted vegetables.
Finish with extra salt, pepper, cilantro and a dollop of Greek yogurt.

Summarized from Pinch of Yum's video. Watch it for the details.

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