Roasted broccoli and chickpea flatbread

I had some frozen pita breads waiting to be used, and this recipe provided a perfect, vegetarian opportunity. This was delicious fresh and not at all great reheated (this was not surprising in the least).

Ingredients
4 pita breads
1 head cauliflower
1 can chickpeas
oil
salt
pepper
cayenne
garam masala
harissa
1 avocado
2 cloves garlic
lime juice
1 tbsp freshly minced jalapeno
salt

Preparation
Preheat oven to 425 F. Separate cauliflower into small florets. Toss with chickpeas, oil, salt, pepper, garam masala, cayenne. Arrange in a single layer on a foil-lined baking sheet.

Roast for 15-20 minutes, until cauliflower is golden brown and chickpeas are crunchy. I actually roasted them separately.

Mash the avocado with the lime juice, crushed garlic, minced jalapeno, and season with salt.

Toast the pita breads. Spread the avocado on top. Sprinkle with cauliflower and chickpeas. Drizzle with harissa.