Seasons Recipes

Spicy Roasted Cauliflower Pita Pizza

Spicy Roasted Cauliflower Pita Pizza
Serves: 8 small pitas


Avocado Lime Spread
Chipotle Black Bean Spread
Oven-Roasted cauliflower and Chickpeas
6 whole wheat pitas, warm
Cilantro leaves (for garnish)
Greek yogurt for topping (omit for Vegan/dairy-free diet)

For the Avocado Lime Spread

2 ripe avocados
1-2 cloves garlic
2 tablespoons Seasons Persian Lime Infused EVOO
2 tablespoons water (more as needed)
a handful of cilantro, chopped
½ teaspoon salt
1 teaspoon cumin
1 ½ tablespoons lime juice (fresh)


Puree all the ingredients in a food processor. Set aside.

For the Chipotle Black Bean Spread

15 ounce can black beans, drained and rinsed
1/4 cup fresh diced tomatoes
1 tablespoon diced onion
1/4 cup fresh cilantro, chopped
2 tablespoon Seasons Chipotle Infused EVOO
1/2 teaspoon Seasons Chipotle Fused Premium Salt
1 teaspoon cumin
Salt to taste


Place all the ingredients in a food processor and pulsate until the black beans and cilantro are nearly blended. If necessary, add up to a tablespoon of water to thin the black bean spread. Set aside.

For the Roasted Cauliflower Florets and Chickpeas:

2 heads cauliflower, cut into small florets, washed & dried
1 (14-ounce) can chickpeas, rinsed, drained & dried
½ teaspoon Seasons Spanish Smoked paprika
¼ teaspoon Seasons Ghost Pepper Fused Premium Salt
2-3 tablespoons Seasons Cayenne Fused EVOO
1 teaspoon cumin
Salt and pepper to taste


Preheat the oven to 425°F. Add the cauliflower, chickpeas, oil and spices to a bowl and toss to combine. Arrange the cauliflower and chickpeas on a baking sheet in a single layer. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes. The cauliflower and chickpeas should be golden brown.

To Assemble:

Spread each pita with a spoonful of Avocado Lime spread, a layer of Black Bean spread and top with some roasted veggies. Garnish with a few cilantro leaves, and a dollop of Greek yogurt.

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