Roasted Veggie Paleo Cauliflower Pitas With Avocado Crema
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
Ingredients
Cauliflower Pitas
- 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
Vegetables
- 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
Avocado Crema
- 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
Optional toppings
- full fat canned coconut milk
- chopped cilantro
- lime juice
Instructions
Cauliflower Pitas
- 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!
Vegetables
- 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.
Avocado Crema
- 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.
Nutrition
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Looks amazing. Hope to try and make this to enjoy our Cavs game tonight or Wednesday!
Enjoy!
I have a large bag of frozen cauliflower rice from Sam’s club. I’ve yet to use it for anything but am wondering if you think I could use it for this as is, or would I need to thaw it… Looks delish!
Hi Mary, the frozen cauliflower might work, but it would make it more soggy, so really squeeze the water out of it if you do try it. 🙂
Made this for dinner tonight…it was AMAZING! Thank you! Always looking for paleo-ish vegetarian dishes.
Thank you Stephy! 🙂
Can I replace the eggs with flax eggs?
Hi Michelle, I haven’t tried it, but it may work- if you try it let me know how it goes! 🙂
My doctor just had me switch to a no sugar, no gluten, cruciferous veggie heavy diet 2 weeks ago and this has been by far my favorite recipe I have had since starting. Thank you!!!! Even my parents loved it when I made it for the whole family:)
Yay!! Thanks Anna. 🙂 Glad this is working for you.
I love this recipe! I’ve made it a few times now for different people and its always enjoyed, and SO filling, which is the best part as it really curbs any cravings for after dinner snacks because you’re just so satisfied with all this good, healthy fibre.. One thing I wanted to ask is every time I make it my pitas are quite soft when they come out. I have to scoop them up carefully or they’d flop and the centre is still really soft. Are yours firm and if so how do I get mine like this! I use cauliflower rice thats cooked in the microwave first so I wonder if this could be it?
Hi Gemma, thank you so much! Glad to hear you are enjoying this recipe 🙂 My pitas are also that way, you can add more lfour to make them firmer, but I prefer using more vegetables! 🙂 Hope that helps. Happy cooking!
Can you substitute other types of flower other than coconut?
You might be able to sub for 4-5 tablespoons almond flour, but I’m not 100% sure on the results. I haven’t tried. 🙂
I used frozen cauliflower rice and cooked it in a pan for 6-7 minutes to cook out the water. Then, I squeezed it out in a clean dish towel. This process worked well, and my pitas were not soggy at all – they are quite crisp! I would just recommend using 2 whole bags of frozen cauliflower. After I cooked and squeezed it, it reduced greatly, and my pitas were quite small.
I’d love to make this! I’m on whole 30 right now! Although does whole 30 allow this type of “pita substitute?” Of course I just want to be sure 🙂 either way I’ll make it as soon as I’m able/allowed to haha thank you for any information!!
How do you do it??? These are amazing! A few changes I made:
– I used frozen cauliflower rice and it worked great!
– I used an extra tablespoon each of arrowroot and coconut flour (I think because I used frozen
– I used an extra cup of cauliflower for roasting
Thanks for creating such unique, healthy, and amazing recipes!!
Thank you!
I’m making these tonight and I already know I’ll love them!! Do you think the avocado cream can be kept for a few days? Avocados turn brown so quick (and I can’t bring myself to eat leftovers) but when mixed with the other ingredients and kept in a jar with little headspace might be ok? Thank you for this recipe!
Hi Sue, usually when mixed with lemon juice avocado will stay green. 🙂
I made this tonight and It. Was. So. Good!! I’m going to make extra avocado crema to spread on other foods!
could you use almond flour instead?
Hi Camille, that would probably work as long as you add 4x the amount almond flour to coconut flour.
Do you know if you could let these cool then freeze them for later use? It would be great to batch cook them and have a stash through Whole30!
Yes! I freeze these pitas and reheat them later and they are great. 🙂