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Need a healthy appetizer or snack? This flatbread uses local, in-season foods you can find at the Farmers Market, even through this cold weather.
I went to Headhouse Square and picked up Birchhill Farms Blue cheese, red onions and a Romanesco cauliflower (due to the sheer size of that monster veggie) a couple of Sundays ago.
For Thanksgiving, I brought this cauliflower flatbread as an appetizer and can confirm that it was family approved. The best part? It didn’t take me super-long to whip together, and was less time-consuming than the other butternut squash flatbread I made.
Cauliflower, Onion & Blue Cheese Flatbread Recipe
Serves 2-3 people per flatbread.
- Flatbread or Naan
- Cauliflower (I used the Romanesco cauliflower variety)
- Blue Cheese
- Olive Oil or cooking oil.
- Walnuts (optional)
- Steam the cauliflower for 5 minutes to maintain crispness. After steaming, chop into small pieces.
- Sauté onions for 5 minutes in Olive Oil. Your other option is to caramelize them.
- Cover the flatbread with blue cheese, cauliflower and onions. Add walnuts if desired.
Readers, what’s your favorite combination for flatbreads?