Move over, avocado toast—this is your new vegetarian go-to.
12 oz. small cauliflower florets
1 tbsp. extra-virgin olive oil
BBQ Chickpea “Nuts”
2 ripe avocados
2 tbsp. lemon juice
4 flatbreads or pocketless pitas, toasted
2 tbsp. roasted salted pepitas
Hot sauce, for serving
- On a large rimmed baking sheet, toss cauliflower with olive oil and 1/4 teaspoon salt; roast in 425 degree F oven for 25 minutes along with one-fourth recipe BBQ Chickpea “Nuts.”
- Mash avocados with lemon juice and pinch salt; spread all over flatbreads. Top with roasted cauliflower, chickpeas and pepitas. Serve with drizzle of hot sauce.