It is so easy to get in a rut with weekday meals. We have our old standbys. I was getting bored by our regular rotation of items on our dinner menu and was looking for something different.
Something a little bit spicy.
Something bursting with flavor.
But nothing too complicated or time-consuming to prepare.
These roasted cauliflower and garbanzo bean pita sandwiches with avocado spread totally hit the mark.
Creamy, smooth avocado spread makes a base for these delicious sandwiches.
Cauliflower and garbanzo beans are roasted with garam masala.
Salty feta and cilantro finish it off.
Cauliflower and Garbanzo Bean Pita with Avocado Spread
inspired by this recipe from Pinch of Yum
- 2 heads cauliflower, chopped into florets
- 2 cans garbanzo beans, rinsed and drained
- 1-2 t chili powder
- 1-2 t garam masala
- ½ t cayenne pepper
- olive oil
- salt and pepper to taste
- 8 small whole wheat pitas
- 4 oz feta
- 2 ripe avocados
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons water
- one bunch of cilantro
- ½ teaspoon salt
- 1 t cumin
- 1 jalapeño
- juice of one lime
Preheat the oven to 425F. Lay cauliflower pieces and garbanzo beans in a single layer on one large baking sheet or two baking sheets. Drizzle with olive oil and sprinkle with spices. Toss cauliflower and chickpeas with spatula to coat and spread back out evenly on pan.
Roast for 20 minutes, toss, and roast for 15-20 more minutes. The cauliflower and chickpeas should be golden brown and the chickpeas will be crunchy.
While the veggies are roasting, puree the avocado dip ingredients in a food processor.
Spread avocado on toasted pita and top with roasted cauliflower and garbanzo beans. Garnish with feta, chopped cilantro, salt, and pepper.