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.

Directions

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.