Roasted Cauliflower Pizzette

Jackie Newgent, RD. Photo by Ghazalle Badiozamani.

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Makes 4 servings

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

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.


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

Carbohydrates: 25 g

Fat: 12 g

Protein: 11 g

Fiber: 3 g

Active Time: 12 minutes

Total Time: 28 minutes