Favorite paleo/whole30 lunch idea: these pitas made with cauliflower, topped with roasted vegetables and the best avocado sauce you’ll ever have!

• 4 packed cups cauliflower rice
• 2 large eggs
• 2 tablespoons coconut flour
• 2 tablespoons arrowroot flour
• 1/2 teaspoon garlic herb seasoning or italian seasonings
• 1/2 teaspoon sea salt

• 4 cups cauliflower florets in bite size pieces
• 1 large white sweet potato peeled
• 1 1/2 teaspoon ground cumin
• 1 1/2 teaspoon chili powder
• 1 teaspoon sea salt
• black pepper flakes to taste
• olive oil for drizzling

• 2 pitted avocados
• 1/2 cup cilantro
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 serrano pepper
• 2 medium cloves garlic
• 1 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• lime juice from 1 1/2 limes

• full fat canned coconut milk
• chopped cilantro
• lime juice

• 4 packed cups cauliflower rice
• 2 large eggs
• 2 tablespoons coconut flour
• 2 tablespoons arrowroot flour
• 1/2 teaspoon garlic herb seasoning or italian seasonings
• 1/2 teaspoon sea salt

• 4 cups cauliflower florets in bite size pieces
• 1 large white sweet potato peeled
• 1 1/2 teaspoon ground cumin
• 1 1/2 teaspoon chili powder
• 1 teaspoon sea salt
• black pepper flakes to taste
• olive oil for drizzling

• 2 pitted avocados
• 1/2 cup cilantro
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 serrano pepper
• 2 medium cloves garlic
• 1 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• lime juice from 1 1/2 limes

• full fat canned coconut milk
• chopped cilantro
• lime juice

1. Preheat oven to 425F. Line a baking tray with parchment paper.
2. Steam cauliflower rice for five minutes until soft, then drain excess water- put the cauliflower into a colander and press the cauliflower down with a large spatula to really get rid of any water, otherwise tortillas will be soggy. You can also squeeze out the water by wringing it out in a clean dish towel.
3. In a food processor blend cauliflower with rest of ingredients until smooth.
4. Make four equal balls of dough and press down into 1/2" thick pitas. Bake on 425F for 30-40 minutes until golden. After pitas have cooked allow to cool, so they can "solidify". Note: if the pitas are still set inside, pop them in the toaster for a few minutes!

1. Preheat oven to 425F. Line a baking sheet with parchment paper.
2. Dice sweet potato into 1/2" chunks. Add sweet potatoes and cauliflower florets on a baking tray lined with parchment paper, drizzle with olive oil, toss with spices, and bake on 425F for 30 minutes.

1. In a food processor or high speed blender combine ingredients for avocado crema until smooth.
2. Assemble pitas by layering on avocado crema and roasted vegetables onto cauliflower pitas. Optional: top with cilantro and full fat coconut milk or yogurt.