Cauliflower is everywhere, these days, and I couldn’t be happier for it. Once a boring, over boiled, cheese disguised bland vegetable, people have finally discovered the simple secret to making this healthy white (or purple! or green!) underdog the star of the show: roasting. Turning the oven up to 425°, tossing some chunks in a light coating of olive oil, and roasting cauliflower on a sheet pan until golden brown and toasty is the definitive way to enjoy your grandmother’s favorite mushy vegetable.
It’s true: all it takes is some high heat and a little patience, and the results can be outstanding. I’m not necessarily bragging here, but, once or twice, in the quiet solitude of my own kitchen, I’ve been known to eat an entire head of roasted cauliflower at one sitting. After all, there’s no shame in eating your vegetables! Right? Right?
While this flatbread recipe doesn’t force you to use a whole head of cauliflower, I do recommend roasting a few more pieces than you think you’ll need; first of all, the high heat shrinks the quantity somewhat, and secondly, you will love it so much, you may have to make another flatbread wrap for later.
I’ll be singing the praises of this glorious vegetable frequently from here on out, in my recipes, because cauliflower is just as versatile as Flatout flatbread, and together, they’re a match made in food heaven. Eating more vegetables is high on my list of goals, too, and I never regret going meatless, especially when it involves some goat cheese!
By the way, the pepitas, or shelled pumpkin seeds, give this flatbread wrap an important crunch element, as well as adding a little more protein to the whole mix. You can leave them raw, or throw them in with the cauliflower during the last few minutes of roasting to toast them up. But whatever you do, don’t leave them out, and don’t skimp!
Amy at Flatout
