Cauliflower is a vegetable that, in my kitchen, can happily take the place of meat any day of the week. Cauliflower is so versatile, you can flavor it up any which way you please with spice rubs, herbs, and marinades, then roast it until tender and voilà, dinner.
There was many a night as a single diner where all I’d eat is a giant cast iron pan filled with sizzling, turmeric dusted, roasted cauliflower for a meal, usually standing at the counter. Well, I wouldn’t eat the pan, but almost…it was that good! If I had known about flatbread then, this pizza would have been on heavy rotation.
This flatbread pizza uses a citrusy, spicy sweet chipotle sauce to flavor the cauliflower before it’s roasted into caramelized perfection. Then it’s topped with a bevy of crispy and vibrant vegetables. This flatbread recipe is basically one giant salad!
Even though purple, orange, and vibrant green Roman cauliflower is all the rage right now, feel free to use trusty white cauliflower in this recipe. It will be easier to find and will soak up the colorful marinade beautifully. Besides, the other stuff, especially the Roman, is so gorgeous all I want to do is gaze at its magnificence- seriously, it’s like a vegetable work of fractal art!
If you’re repelled by cilantro, not to worry, you can make this pizza just as well without cilantro, if you like. Add some extra lime juice, some scallions, or some parsley! The best thing about flatbread is there’s always room to improvise, especially when it comes to flavorful vegetables and herbs!
Go meatless and boost your daily veggies tonight with this new flatbread recipe!
-Amy at Flatout
Cauliflower Pizza with Chipotle and Lime
- 1 Flatout Flatbread Flavorit wrap
- 1/4 head of a medium cauliflower, chopped into bite-sized florets (about 2 cups)
- 1/4 small to medium yellow onion, thinly sliced
- 1/4 cup chipotle chiles in adobo sauce
- 1 lime, zested and juiced
- 1 teaspoon honey
- 1 ounce queso fresco, crumbled
- 1/2 teaspoon garlic powder
- 1/2 cup fat-free mozzarella cheese, shredded
- 1/4 cup finely shredded red cabbage
- 1/2 jalapeño pepper, thinly sliced
- 5-6 sprigs of cilantro
- Non-stick cooking spray
- Salt and freshly ground pepper
Preheat oven to 425°F. Line a baking sheet with aluminum foil, and treat it with the cooking spray. In a bowl, whisk together the lime juice, zest, chipotle chilis, honey, and garlic powder, then add the cauliflower and toss until the cauliflower is coated. Arrange the cauliflower evenly over the foil, scatter the onion slices over the cauliflower, and bake until fork tender, about 15-20 minutes. Remove from oven and set aside. Place Flatout flatbread on a cookie sheet. Bake at 375°F for two minutes, then remove from the oven. Spread the mozzarella evenly over the flatbread, then arrange the roasted cauliflower and onions on the flatbread. Next, scatter the queso fresco over the flatbread and bake at 375°F for four minutes. Remove from the oven, top with the cabbage, jalapeño slices, and cilantro. Serve immediately.