Meal Kit

Cheesy BBQ Cauliflower Mini Flatbreads

with pickled shallots

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Tangy BBQ and rich cheese turn what could be dry and boring veggie flatbread into something special, something exciting, something to kick up your heels and dance about. (Wait 20 minutes after eating, please!) But with sweet pickled shallots on top… how can we not tango a trot of joy? Mamba with mirth? Vogue with veneration? 20 minutes after we eat, of course.

In Your Box (serves 2)

  • 8 oz. Cauliflower Florets
  • Info
    3 oz. Ricotta
  • 4 Garlic Cloves
  • 2 tsp. BBQ Spice Rub
  • ½ fl. oz. Red Wine Vinegar
  • 1½ oz. BBQ Sauce
  • Info
    2 oz. Shredded Cheddar Cheese
  • 1 Shallot
  • Info
    4 Mini Naan Flatbreads

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    669
  • Carbohydrates
    76g
  • Fat
    30g
  • Protein
    22g
  • Sodium
    1811mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 2 Baking Sheets
  • 1 Mixing Bowl
  • 1 Microwave-Safe Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • Meatlovers! If adding protein, season with a pinch of salt and pepper and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using diced chicken breasts, stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, break up burger until heated through, 4-6 minutes. Add to flatbreads as desired.

  1. 1

    Prepare the Ingredients

    Cut cauliflower into bite-sized pieces. Peel and thinly slice shallot.

  2. 2

    Roast the Vegetables

    Place cauliflower on prepared baking sheet with cooking spray and toss with 1 Tbsp. olive oil, seasoning rub, and a pinch of salt. Massage oil, seasoning rub, and salt into cauliflower. Spread into a single layer. Place garlic on a piece of foil and top with 1 tsp. olive oil. Form a foil pouch around garlic. Place directly on oven rack, opening side up. Roast cauliflower and garlic in hot oven until tender, 16-20 minutes. While vegetables roast, par-bake flatbread.

  3. 3

    Par-Bake Flatbreads and Pickle Shallot

    Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes. While flatbreads par-bake, combine shallot and vinegar in a microwave-safe bowl. Microwave until shallot is tender, 30-60 seconds. Carefully remove from microwave. Set aside.

  4. 4

    Bake the Flatbreads

    Carefully remove baking sheet and garlic from oven. Transfer garlic to a mixing bowl and add ricotta and a pinch of salt. Mash until combined. Place flatbreads on a clean work surface. Spread ricotta mixture evenly on flatbreads and top with cauliflower and cheese. Place flatbreads directly on oven rack, with second prepared baking sheet below to catch any drips. Bake again in hot oven until cheese has melted, 3-4 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping flatbreads with BBQ sauce and pickled shallot. Bon appétit!

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