Favorite paleo/whole30 lunch idea: these pitas made with cauliflower, topped with roasted vegetables and the best avocado sauce you’ll ever have!
First impressions of these cauliflower pitas: holy moly I need another. Second thought: wait a sec, I can’t… I’m too full.
Basically, that’s these pitas in a nutshell!
They are so divine and will leave you wanting more and more.
At the same time, they are so filling and satisfying. You will feel full and energetic for hours and hours. Power of real food people. YUM!
So, you’ve heard of guacamole right? But have you tried this sauce?!!
It’s what dreams are made of. I’m not kidding.
I’m going to be eating this sauce for weeks and weeks; actually, that’s what I’m doing right now.
Picture this: the creamiest avocados, a handful of cilantro, a dash of lime juice, a little spice and zing, and a pinch of sea salt.
There’s nothing better. It has me eating it by the spoonful.
I’m not here for the pitas. I’m here for this sauce!
Nahhh, just kidding; I love them both equally.
pitas for the win!
In my wild attempt to make pitas- minus the flour, I’d say these came out a win.
I can’t say they totally resemble the texture of wheat flour pitas, but who’s to say that that’s the goal when you’re using only cauliflower and a few eggs?
I’d say it’s a pretty good compromise and it leaves you feeling so fresh, light, and like I said before, completely full.
The great thing about this recipe is: the pita is interchangeable!
No rules. Just awesomeness, this sauce, and the most addictive roasted vegetables.
Pretty much, I’m a sucker for anything pitas, avocados, sweet potatoes, and cauliflower.
So basically, you could say this dish is me.😁😁
It’s summer time and time to break out those roasted veggies, these denim shorts, time to plant my garden, and definitely roasted-veg-pita o’clock.
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