Barbecue Cauliflower Pitas with Avocado Ranch Slaw
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Pita loaves are stuffed with crunchy avocado ranch dressed slaw and barbecue sauce smothered roasted cauliflower in these scrumptious barbecue cauliflower sandwiches.
Course:
Sandwich
Cuisine:
American
Servings: 4
Ingredients
For the Barbecue Cauliflower
- ½ cup tomato paste
- ½ cup water
- ⅓ cup maple syrup
- 3 tbsp. apple cider vinegar
- 2 tbsp. soy sauce
- ½ tsp. liquid smoke
- 1-2 tsp. sriracha or your favorite hot sauce, or to taste
- 2 garlic cloves minced
- 1 medium cauliflower crown broken into florets
- 1-2 tsp. olive oil
For the Avocado Ranch Slaw
- 1 ripe avocado peeled and pitted
- ¼ cup unflavored soy or almond milk
- 3 tbsp. lemon juice
- 1 tbsp. apple cider vinegar
- 2 garlic cloves minced
- ¼ tsp. salt
- ¼ tsp. pepper
- 3 cups shredded cabbage
- 2 carrots shredded
- ¼ cup finely chopped chives
- ¼ cup finely chopped parsley
For Serving
- 4 pita loaves
Instructions
Make the Barbecue Cauliflower
-
Stir tomato paste, water, maple syrup, cider vinegar, soy sauce, liquid smoke, hot sauce and garlic together in small saucepan. Place over medium heat and bring to a simmer. Lower heat and allow to simmer for 10 minutes, stirring occasionally and adding a bit more water if the mixture becomes too thick.
-
Preheat oven to 400º. Toss cauliflower florets in olive oil and arrange in roasting pan. Bake 10 minutes. Pour barbecue sauce over florets and toss gently to coat. Bake about 10 minutes more, until fork tender.
Make the Avocado Ranch Slaw
-
Place avocado, milk, lemon juice, cider vinegar, garlic, salt and pepper into food processor or blender and blend until smooth and creamy, stopping to scrape down sides of bowl or pitcher as needed.
-
Place cabbage, carrots, chives and parsley in large mixing bowl. Stir in avocado mixture until well distributed.
Serve
-
Stuff pita loaves with slaw and barbecue cauliflower. Serve.