Vegetable Pita with Avocado

A quick snack in a hurry from the products that are in any store - a great help to those who have a day painted by the minute.

A quick snack in a hurry from the products that are in any store - a great help to those who have a day painted by the minute. The dish can easily become vegetarian, one has only to replace the Greek yogurt with soy.

Ingredients:

For dip sauce:
Juicy avocado2 pcs.
Garlic 1-2 cloves (to taste)
Olive oil2 Art. l
Water2 Art. l (or more)
Kinzagorst
Salt � tsp
Kumin1 tsp.
Serrano pepper or chili to taste
Lime, squeezed 1 pc.
Pita filling:
Cauliflower, cut into inflorescences 2 heads
Canned chickpeas 750 g
Chili powder 1-2 tsp.
Garam Masala1-2 tsp.
Cayenne pepper � tsp (or to taste)
Vegetable oil1-2 tsp.
Solpo to taste
Pepper to taste
Ready wholegrain pits, small or medium 8 pcs.
Greek yoghurt2-3 Art. l
Cooking method:
Vegetables: Preheat the oven to 200 C.
Throw chickpeas in a colander, drain the water. Transfer the cauliflower and chickpeas to a paper towel. Blot, remove excess moisture with a towel. Put on 1 or 2 baking sheets in a thin layer. Sprinkle with vegetable oil and spices. Bake for 15-20 minutes, mix, continue cooking for 15-20 minutes, until the cauliflower is browned and the chickpeas are slightly crispy.
Avocado Sauce: While vegetables are baking, mix all the ingredients for the sauce in a blender until mashed. Set aside.
Serving: Put on a spoon with a slide of avocado sauce on each pit and add baked vegetables on top. Salt and pepper to taste. Add cilantro leaves and 1 tbsp. l greek yogurt.