Roasted Cauliflower Flatbreads

Roasted Cauliflower Flatbreads

Serves as a Holiday Side Dish or a Regular Main

Holiday Side
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This is essentially a pizza with tricked-out, Mediterranean-style toppings that would make any traditionalist scratch their head. But forget tradition, we say, because it’s pretty darn tasty. With warm cauliflower, caramelized onion, and a drizzle of honey tahini, it brings together savory and sweet flavors unlike anything else you’ve likely ever experienced. And even better, it works brilliantly as an appetizer for a crowd when cut into bite-size pieces (hey there, Thanksgiving), but it’s also a fantastic meal for two any night of the week.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

10 ounce

Cauliflower Florets

1 unit


1 tablespoon

Mediterranean Spice Blend

1 ounce


½ ounce


1 unit

Roma Tomato

¼ ounce


2 unit



½ cup

Italian Cheese Blend


Not included in your delivery

5 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)920 kJ
Calories220 kcal
Fat10 g
Saturated Fat2 g
Carbohydrate28 g
Sugar5 g
Dietary Fiber4 g
Protein8 g
Cholesterol5 mg
Sodium250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 450 degrees. Halve and peel onion, then cut into 1-inch thick wedges. Cut any large cauliflower florets into bite-size pieces. Cut lemon into wedges.


Toss cauliflower and onion on a baking sheet with a large drizzle of olive oil. Season with salt, pepper, and 2 tsp Mediterranean spice (we sent more). Roast in oven until both are tender and browned, 20-25 minutes.


In a small bowl, stir together tahini and 1 TBSP olive oil. Whisk in honey, 2 tsp of water, and a squeeze of lemon. Season with salt, pepper, and a pinch of remaining Mediterranean spice (save a little spice for later). Add more lemon and olive oil as needed to give dressing a drizzly consistency.


Slice tomato crosswise into thin rounds. Roughly chop cilantro.


Once cauliflower and onion are done roasting, remove from baking sheet and set aside. Place flatbreads on same sheet. Evenly sprinkle with cheese and remaining Mediterranean spice. Top with tomato and cauliflower. Separate onion layers from one another and scatter over.


Bake flatbreads in oven until cheese is melted and crust is golden brown and crisp, about 7 minutes. Remove from oven and drizzle dressing over top, then scatter with cilantro. (TIP: Give dressing a quick whisk if it has separated at all.) Cut flatbreads into small, bite-size pieces and place on a dish or tray for serving.