Barbecue Cauliflower Pitas with Avocado Ranch Slaw

• Vegetarian

• Produce

  • 1 Avocado, ripe
  • 3 cups Cabbage
  • 2 Carrots
  • 1 Cauliflower crown, medium
  • 1/4 cup Chives
  • 4 Garlic clove
  • 1/4 cup Parsley

• Refrigerated

  • 1/4 cup Soy or almond milk, unflavored

• Canned Goods

  • 1/2 cup Tomato paste

• Condiments

  • 3 tbsp Lemon juice
  • 1/2 tsp Liquid smoke
  • 1/3 cup Maple syrup
  • 2 tbsp Soy sauce
  • 1 tsp Sriracha

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 4 tbsp Apple cider vinegar
  • 1 tsp Olive oil

• Bread & Baked Goods

  • 4 Pita loaves

• Liquids

  • 1/2 cup Water

Found on connoisseurusveg.com

Description

Ingredients

• 1/2 cup tomato paste
• 1/2 cup water
• 1/3 cup maple syrup
• 3 tbsp. apple cider vinegar
• 2 tbsp. soy sauce
• 1/2 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
• 1 ripe avocado, peeled and pitted
• 1/4 cup unflavored soy or almond milk
• 3 tbsp. lemon juice
• 1 tbsp. apple cider vinegar
• 2 garlic cloves, minced
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 cups shredded cabbage
• 2 carrots, shredded
• 1/4 cup finely chopped chives
• 1/4 cup finely chopped parsley
• 4 pita loaves

Directions

• 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.
• 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.
• Stuff pita loaves with slaw and barbecue cauliflower. Serve.