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
- Preheat 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 a large baking sheet and bake until the cauliflower is tender and beginning to caramelize and the crust is crisp, 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 3 g