ROASTED VEGGIE PITAS WITH AVOCADO DIP

I am a huge fan of roasted cauliflower and was attracted to this recipe from Pinch of Yum because of the combination of roasted cauliflower and chickpeas.  I was immediately drawn to this recipe because it reminds me of a recipe in Gwyneth Paltrow's latest cookbook, It's All Good, for Roasted Cauliflower and Chickpeas with a mustard vinaigrette. This recipe would be great for an easy alfresco dinner and seems very summery because of the fresh flavors of avocado and cilantro.  Pour a glass of Rose and enjoy!

ROASTED VEGGIE PITAS WITH AVOCADO DIP

INGREDIENTS 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 oil oil for drizzling salt and pepper to taste 8 small whole wheat pitas Greek yogurt for topping

INSTRUCTIONS 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. NOTES Omit the Greek yogurt to make this vegan.