Meal Kit
Cheesy BBQ Cauliflower Mini Flatbreads
with pickled shallots
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Sarah Thomsen
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
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4 Mini Naan Flatbreads
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3 oz. Ricotta
- ½ fl. oz. Red Wine Vinegar
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2 oz. Shredded Cheddar Cheese
- 1 Shallot
- 1½ oz. BBQ Sauce
- 4 Garlic Cloves
- 2 tsp. BBQ Spice Rub
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.
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Nutrition (per serving) n3vojwPe
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Calories670
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Carbohydrates76g
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Net Carbs71g
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Fat30g
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Protein22g
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Sodium1810mg
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
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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.
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1 Prepare the Ingredients
Cut cauliflower into bite-sized pieces.
Peel and thinly slice shallot. -
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 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 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 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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