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!
Swap pita for any of the following: my popular cassava flour tortillas or these epic five minute almond flour blender tortillas! If you want to forget the tortilla all around, just lettuce wrap it!
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.
More like this:
Creamy Cauliflower Brussels And Bacon
Roasted Veggie Paleo Cauliflower Pitas With Avocado Crema
Ingredients
- 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
Instructions
- Preheat oven to 425F. Line a baking tray with parchment paper.
- 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.
- In a food processor blend cauliflower with rest of ingredients until smooth.
- 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!
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- 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.
- In a food processor or high speed blender combine ingredients for avocado crema until smooth.
- Assemble pitas by layering on avocado crema and roasted vegetables onto cauliflower pitas. Optional: top with cilantro and full fat coconut milk or yogurt.