serves: 8 small pitas
For the Avocado Dip
2 ripe avocados
1-2 cloves garlic (go for one clove or less if you're sensitive to strong garlic tastes)
2 tablespoons olive oil
2 tablespoons water (more as needed)
a handful of cilantro
½ teaspoon salt
1 teaspoon cumin
half of a Serrano 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 garam masala
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
Veggies: 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 sort of 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.
Avocado Dip: While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.
Assembly: Spread each pita with a spoonful of avocado dip and top with roasted veggies. Sprinkle with extra salt, pepper, cilantro, and a dollop of Greek yogurt.