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.

Ingredients:

• Flatbread or Naan
• Cauliflower (I used the Romanesco cauliflower variety)
• Onions
• Blue Cheese
• Olive Oil or cooking oil.
• Walnuts (optional)

Method:

1. Steam the cauliflower for 5 minutes to maintain crispness. After steaming, chop into small pieces.
2. Sauté onions for 5 minutes in Olive Oil. Your other option is to caramelize them.
3. Cover the flatbread with blue cheese, cauliflower and onions. Add walnuts if desired.
4. Serve.

Readers, what’s your favorite combination for flatbreads?

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Julie Hancher is Editor-in-Chief of Green Philly, sharing her expertise of all things sustainable in the city of brotherly love. She enjoys long walks in the park with local beer and greening her travels, cooking & cat, Sir Floofus Drake. View all posts by Julie Hancher