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KIWI magazine

Roasted cauliflower pizzette

Broccoli’s pale cousin has only 15 calories per half-cup—and almost half of a kids’ daily vitamin C needs. What’s more, cauliflower contains isothiocyanates, a natural chemical compound that studies suggest may help protect against certain types of cancer.

Active time: 12 minutes

Total time: 28 minutes


  • 1½ cups (6 ounces) bite-size cauliflower pieces
  • 1½ tablespoons extra-virgin olive oil
  • 1 large clove garlic, minced
  • ½ teaspoon finely chopped fresh rosemary or ¼ teaspoon dried crushed rosemary
  • ⅛  teaspoon sea salt, or to taste
  • ⅛  teaspoon freshly ground white or black pepper, or to taste
  • ⅛  teaspoon hot red pepper flakes, or to taste
  • 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 parsley


  1. Preheat oven to 450°.
  2. Toss the cauliflower with the olive oil, garlic, rosemary, salt, pepper, and red pepper flakes in a medium bowl.
  3. 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.)
  4. Place both pizzettes on a large baking sheet and bake until the cauliflower is tender and beginning to caramelize and the crust is crisp, 16 minutes.
  5. 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.
Serves 4

Per serving: calories 254, fat 12 g, protein 11 g, carbohydrates 25 g, dietary fiber 3 g

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