If you're looking for a new way to enjoy cauliflower while it's at its seasonal best, these loaded flatbreads are a great place to start. They're simple to throw together, full of texture and perfect for an easy weeknight dinner.

Serves 4

Ingredients

For the cauliflower & chickpeas:

• 1 small cauliflower, cut into florets
• 400g can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• Pinch of chilli flakes (optional)
• Sea salt and black pepper

For the avocado spread:

• 2 ripe avocados
• Juice of ½ lime
• Pinch of sea salt

To serve:

• 4 flatbreads or naan breads
• Fresh parsley, roughly chopped
• Lime wedges
• Extra chilli flakes (optional)

Method

Roast the cauliflower and chickpeas

Preheat your oven to 220°C (200°C fan-forced). Toss the cauliflower florets and chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt and pepper.

Spread onto a lined baking tray and roast for 25–30 minutes, stirring halfway through, until the cauliflower is tender and caramelised and the chickpeas are golden and crisp.

Prepare the avocado spread

While the vegetables are roasting, mash the avocado with lime juice and a pinch of salt until smooth but still a little chunky.

Warm the flatbreads

Heat the flatbreads in the oven for a few minutes or toast them lightly in a dry frying pan.

Assemble

Spread each flatbread generously with the avocado mixture. Top with roasted cauliflower and crispy chickpeas, then scatter over fresh parsley and a pinch of chilli flakes if using.

Serve

Finish with a squeeze of fresh lime and serve immediately.

Joyful Tip 💛

If you're feeding a crowd, pop all the toppings in the middle of the table and let everyone build their own flatbreads. It's an easy, fuss-free dinner and a great way to get little ones involved in the kitchen.