Serves 4

  • 12 ounces small cauliflower florets
  • 1 Tbsp. extra-virgin olive oil
  • 1/4 tsp. kosher salt, plus a pinch, divided
  • 2 ripe avocados, pitted and peeled
  • 2 Tbsp. lemon juice
  • 4 flatbreads or pocketless pitas, toasted
  • 2 Tbsp. salted, roasted pepitas (pumpkin seeds)
  • 1/2 recipe Crispy Barbecue Chickpeas (recipe below)
  • Hot sauce, for serving

    Total time: 45 minutes
    Active time: 20 minutes

    Preheat oven to 425°. On a large rimmed baking sheet, toss cauliflower with olive oil and 1/4 tsp. salt.

    Roast until slightly golden and tender, 25 minutes.

    Mash avocados with lemon juice and pinch of salt and spread over flatbreads. Top with roasted cauliflower, pepitas and chickpeas. Drizzle with hot sauce before serving.

    Crispy Barbecue Chickpeas

  • 1 (15-ounce) can chickpeas
  • 1 Tbsp. olive oil
  • 1/8 tsp. kosher salt
  • 1/8 tsp. ground black pepper
  • 1/2 tsp. dark brown sugar
  • 1/4 tsp. ground cumin
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. chili powder


    Rinse and drain chickpeas and pat very dry with paper towels, discarding any loose skins. On a large rimmed baking sheet, toss with olive oil, kosher salt and ground black pepper, dark brown sugar, ground cumin, paprika, garlic powder and chili powder. Roast at 425°, shaking occasionally, until crisp, 30 minutes. Remove from oven and transfer to a bowl. Chickpeas will continue to crisp as they cool.

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