Roasted Cauliflower and Chickpea Flatbreads with Avocado Mash

Roasted cauliflower and chickpeas seasoned with cumin and smoked paprika are served in flexible flatbreads with avocado mash, cilantro, red onion, and lime.

Three small round flatbreads topped with browned cauliflower and chickpeas, green avocado mash, and cilantro.

4 dinner portions; two small flatbreads per person per full batch · About 20 minutes hands-on; about 50 minutes total

https://cyrusramsey.com/roasted-cauliflower-chickpea-flatbreads-avocado-mash/

Ingredients

Roasted cauliflower and chickpeas

  • 1 medium cauliflower (about 1 1/2 pounds florets), cut into bite-size florets
  • 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Avocado mash

  • 2 ripe avocados
  • 1 tablespoon fresh lime juice, plus lime wedges for serving
  • 1/4 teaspoon kosher salt, for the avocado mash
  • 1 to 2 tablespoons water, as needed to loosen the mash

To serve

  • 8 small (about 6-inch) soft flatbreads; use any flexible type and follow its package warming directions
  • 1/2 cup fresh cilantro leaves
  • 1/4 small red onion, thinly sliced

Method

Recipe by Heather Schiefelbein.

  1. Heat the oven to 425°F (220°C), with racks in the upper and lower thirds. Set out two 13-by-18-inch rimmed baking sheets. Dry the rinsed chickpeas well with a clean towel so surface moisture does not slow browning.
  2. Toss the cauliflower and chickpeas with the olive oil, cumin, smoked paprika, coriander, 3/4 teaspoon salt, and black pepper. Divide between the two pans in uncrowded single layers. Roast for 25–30 minutes, stirring the food and swapping the pans between racks halfway through, until the cauliflower stems are fork-tender and the edges are browned. The chickpeas should be hot with browned spots; allow a few extra minutes if needed for the cauliflower to become tender.
  3. While the vegetables roast, mash the avocado flesh with the lime juice and 1/4 teaspoon salt. Stir in water a teaspoon at a time until spreadable. Taste and adjust with a little more lime or salt if needed; make the mash shortly before serving for the best color.
  4. Warm the flatbreads according to their package directions. If no directions are provided, warm them in a dry skillet over medium heat for about 20 to 30 seconds per side, or wrap the stack in foil and warm in the oven for about 5 minutes.
  5. Spread avocado mash over each warm flatbread. Divide the roasted cauliflower and chickpeas among them, then top with cilantro and red onion. Serve two flatbreads per person with lime wedges.

Serving, useful notes and storage

Use soft flatbreads that bend without cracking. The filling already supplies vegetables and chickpeas, and the flatbread supplies the starch; another rice or potato side is unnecessary.

The cumin, smoked paprika and coriander make a mild, savory batch. Offer sliced fresh chile separately for diners who want heat.

Refrigerate the cooked filling and any leftover avocado mash separately in shallow covered containers within 2 hours, or within 1 hour above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below. Use the cooked filling within 3–4 days of the original cooking day and reheat only the portion needed to 165°F (74°C), stirring for even heating. Reheating does not restart the storage clock. Make avocado mash shortly before serving for best color; store leftover mash covered and chilled and use promptly for quality.

Serving inspiration; recipe developed independently and editorially reviewed, not kitchen-tested.

Photo: Alesia Kozik / Pexels photo 6543754. Serving inspiration; recipe developed independently. Pexels License.

Storage guidance: FoodSafety.gov cold storage chart; safe handling and cooling; safe reheating temperature.