Meal Kit
Cheesy BBQ Cauliflower Mini Flatbreads
with quick-pickled shallots
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
-
Vegetarian
Chef
Sarah Thomsen
Tangy BBQ and rich cheese turn what could be a mundane 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 quick-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
-
4 Mini Naan Flatbreads
-
2 oz. Shredded Cheddar Cheese
-
2 oz. Part-Skim Ricotta Cheese
- 1 Shallot
- 1½ oz. BBQ Sauce
- ½ oz. Red Wine Vinegar
- 4 Garlic Cloves
- 2 tsp. Barbeque Seasoning
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)
-
Calories640
-
Carbohydrates74g
-
Net Carbs69g
-
Fat29g
-
Protein21g
-
Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 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 using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes. If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add protein to flatbreads as desired.
-
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, barbeque seasoning (to taste), and a pinch of salt. 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 vegetables in hot oven until tender, 16-20 minutes.While vegetables roast, continue recipe. -
3 Par-Bake Flatbreads and Quick-Pickle Shallots
Place flatbreads directly on oven rack. Bake in hot oven until lightly browned, 6-8 minutes.
While flatbreads par-bake, combine shallots and vinegar in a microwave-safe bowl. Microwave uncovered until shallots are tender, 30-60 seconds.Carefully remove flatbreads from oven and shallots from microwave. Set aside. -
4 Bake the Flatbreads
Carefully remove cauliflower 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 cheddar.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 quick-pickled shallots. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
