Veggie Flatbread with MANN™ CAULILINI® Baby Cauliflower
Veggie flatbreads are my thing and the best comfort food. Who doesn’t love pizza?! Ever since I found out baby cauliflower and broccoli existed, I’ve been OBSESSED! Been adding it to every meal. Using MANN™ CAULILINI® Baby Cauliflower (@veggiesmadeeasy) in this flatbread took it to the next level #ad. Also, it's #NationalSpinachDay! Be sure to eat your greens!
Veggie Flatbread with MANN™ CAULILINI® Baby Cauliflower
🔪 Prep Time: 5 minutes
🍳Cook Time: 15 minutes
🕒Total Time: 20 minutes
🍴Serving Size: 2
Ingredients:
1 Artisan Flatbread
Handful of MANN™ CAULILINI® Baby Cauliflower
1/4 small Delicata Squash, halved & sliced
1/4 small Red Onion, diced
Fresh Ball of Mozzarella
2 tbsp Pine Nuts, toasted
8-10 Cherry Tomatoes, halved
Handful of Baby Spinach, chopped
Microgreens
Raw Honey
1/2 Lemon, juiced
Instructions:
Wash all the produce. Slice the squash into thin half-moon shapes, chop the onion, roughly chop the spinach and half the cherry tomatoes.
In a pan, toast your pine nuts for a few mins until brown (no oil needed). Set aside.
Then, heat up some olive oil and cook the squash and onions until soft (~5-6 mins). I like to cover it periodically to help steam and soften the squash.
Add in your CAULILINI® Baby Cauliflower and sauté for another 1-2 mins. Set aside.
Place the flatbreads on a baking sheet and cover with a layer of freshly sliced mozzarella. Then evenly spread the cooked veggies. Top with the cherry tomatoes.
Pop in the oven and bake at 350° until the cheese is melted, roughly 15 mins.
Once it’s done, top it with honey, pine nuts, spinach, microgreens, lemon juice and red crushed pepper!
Notes & Tips:
Have fun and get creative by adding whatever veggies you want!
If storing for leftovers, keep in a sealed container and then re-toast in your oven for roughly 8 mins!
Video Tutorial:
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