Filed under: Dinner
Prep time: 12 minutes
Cook time: 16 minutes
- 1 ½ cups (6 ounces) bite-size cauliflower pieces
- 1 ½ tablespoons extra virgin olive oil
- 1 large garlic clove, minced
- ½ teaspoon finely chopped fresh rosemary or ¼ teaspoon dried crushed rosemary
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly ground white or black pepper
- 1/8 teaspoon hot red pepper flakes
- 2 whole grain soft flatbreads, pocketless pitas, or lavash
- 3 ounces thinly sliced or shredded provolone cheese
- 1 tablespoon freshly grated Pecorino Romano cheese
- 1 tablespoon coarsely chopped fresh flat-leaf parsely
- Preheat the oven to 450.
- Toss the cauliflower with the olive oil, garlic, rosemary, salt, pepper, and red pepper flakes in a medium bowl.
- Top the entire surface of each flatbread with the provolone, then the cauliflower mixture, and finally the Pecorino Romano cheese. (By not leaving a crust, you avoid having it come out too brown—or left on the plate by kids who claim they don’t like crust.)
- Place both pizzettes on the large baking sheet and bake until the cauliflower is tender and beginning to caramelize and the bread is crisp, about 16 minutes.
- Remove from the oven. Let stand for 5 minutes to complete the cooking process. Sprinkle with the parsley. Cut each pizzette in quarters, and serve immediately.
Per serving: calories 254, fat 12 g, protein 11 g, carbohydrates 25 g, dietary fiber 3g