Paleo Cauliflower Pitas with Avocado Crema and Roasted Vegetables
Haven’t been cooking AT ALL recently due to being back at school. My mom has been making dinner every night and whenever I’m at work I get a free meal, so those two things have been my lifesavers during this busy school season once again. But right when I got on spring break, I knew I needed to finally have some fun kitchen therapy! Raided Pinterest of course, and came across this delightful looking paleo recipe (adapted from paleoglutenfree). No, I’m not “Paleo” …I eat almost everything… but I enjoy making a lot of paleo meals! And my oh MY it all turned out SO GOOD. Can’t wait to make this for my parents soon. The avocado crema MAKES it, so don’t skimp.
Also, don’t be intimidated by this recipe having 4 parts. Everything is getting cooked at the same time!
Makes 4 pitas (serves 2-4 depending on hunger level)
4 cups cauliflower rice (one Trader Joe’s bag)
2 TB coconut flour
2 TB arrowroot flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 sweet potato, chopped into 1/2 inch cubes
3-4 cups broccoli florets (2 small-medium crowns)
Olive oil to coat
2 TB olive oil or avocado oil
2 TB water
Juice from 1 lime (if juicy…and if not juicy…use 1.5 limes)
1/2-2/3 cup cilantro (don’t bother de-stemming all the leaves, it’s all going be blended up)
1 jalapeño pepper, seeds removed (if you’re not a spicy lover)
1.5 tsp ground cumin
1/2 tsp salt
Turkey burgers (optional protein):
1 lb ground turkey (I like 93/7 the best)
Spices: salt, pepper, cumin, chili powder, garlic powder)
Few TB chopped cilantro
Preheat oven to 400-425F. Line 2 baking sheets with parchment paper.
Steam cauliflower rice for 5-7 minutes or until soft (may have to stir halfway through to cook evenly). Allow to cool for a few minutes. In a clean dish towel, pour cauliflower rice in the center, and squeeze out all the liquid over the sink. Don’t burn your hands like I did.
Once as much liquid is removed as possible, pour in a blender or food processor with the rest of the cauliflower pita ingredients and blend until smooth, scraping down sides when needed. Divide into 4 balls and flatten out on the baking sheet until they are about 1/4-1/2 inch thick. Bake for 30-35 minutes or until set in the middle.
On the second baking sheet, put the chopped sweet potatoes and broccoli and coat them with a little oil, salt, cumin, and chili powder. Stick them in the same oven with the pitas for 25-ish minutes or until the sweet potatoes are soft.
While those bake, blend all the avocado crema ingredients together.
Optional turkey burgers: Mix the ground turkey with the spices and cilantro in a bowl. Divide into however many burgers you want - big or small - but make them flat. In a skillet over medium heat sprayed with oil, cook the burgers on either side for a few minutes until they reach 165F in the center (no longer pink).
ASSEMBLE: Spread the avocado crema on the cauliflower pitas. Top with turkey burgers (if using), broccoli, sweet potatoes, and cilantro. Be prepared to possibly get a little messy, but enjoy the heck outta your masterpieces!