ROASTED CAULIFLOWER AND SMASHED AVO PITAS

- METHOD -

Place all the smashed avo ingredients in a food processor and blitz until silky smooth. Cut the cauliflower into florets and drizzle a little bit of olive oil over to just coat it. Dust cauliflower with the Cape Herb & Spice Sweet & Smoky BBQ seasoning and tumble onto a baking tray lined with baking paper (it makes cleaning up so much easier!). Place cauliflower in a 180 ˚C oven and roast until soft. It takes hardly any time at all, about 15 minutes. If you want some lovely charring on it, turn your grill on for the last few minutes of cooking.

To make the roasted chickpeas, coat them in a bit of olive oil and the runny honey and dust them liberally with the Cape Herb & Spice Sweet & Smoky BBQ seasoning. Place on a baking tray lined with baking paper and roast them in the oven until they start caramelizing. Keep and eye on them, they burn easily.

To serve, toast your pitas, top them with loads of Cape Herb & Spice Smashed Avo, then the cauliflower and sprinkle over the roasted chickpeas. A few micro green for the pretty and you’re ready to tuck in.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za