Roasted Cauliflower Flatbreads
Serves as a Holiday Side Dish or a Regular Main
This is essentially a pizza with tricked-out, Mediterranean-style toppings that would make any traditionalist scratch their head. But forget tradition, we say, because it’s pretty darn tasty. With warm cauliflower, caramelized onion, and a drizzle of honey tahini, it brings together savory and sweet flavors unlike anything else you’ve likely ever experienced. And even better, it works brilliantly as an appetizer for a crowd when cut into bite-size pieces (hey there, Thanksgiving), but it’s also a fantastic meal for two any night of the week.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
10 ounce
Cauliflower Florets
1 unit
Lemon
1 tablespoon
Mediterranean Spice Blend
1 ounce
Tahini
½ ounce
Honey
1 unit
Roma Tomato
¼ ounce
Cilantro
2 unit
Flatbreads
(Contains Wheat, Sesame)
½ cup
Italian Cheese Blend
(Contains Milk)
Not included in your delivery
5 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 450 degrees. Halve and peel onion, then cut into 1-inch thick wedges. Cut any large cauliflower florets into bite-size pieces. Cut lemon into wedges.
Toss cauliflower and onion on a baking sheet with a large drizzle of olive oil. Season with salt, pepper, and 2 tsp Mediterranean spice (we sent more). Roast in oven until both are tender and browned, 20-25 minutes.
In a small bowl, stir together tahini and 1 TBSP olive oil. Whisk in honey, 2 tsp of water, and a squeeze of lemon. Season with salt, pepper, and a pinch of remaining Mediterranean spice (save a little spice for later). Add more lemon and olive oil as needed to give dressing a drizzly consistency.
Slice tomato crosswise into thin rounds. Roughly chop cilantro.
Once cauliflower and onion are done roasting, remove from baking sheet and set aside. Place flatbreads on same sheet. Evenly sprinkle with cheese and remaining Mediterranean spice. Top with tomato and cauliflower. Separate onion layers from one another and scatter over.
Bake flatbreads in oven until cheese is melted and crust is golden brown and crisp, about 7 minutes. Remove from oven and drizzle dressing over top, then scatter with cilantro. (TIP: Give dressing a quick whisk if it has separated at all.) Cut flatbreads into small, bite-size pieces and place on a dish or tray for serving.