Crispy Cauliflower-Pesto Flatbread
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Crispy Cauliflower-Pesto Flatbread

Prep: 20 minutes
Roast: 20 minutes • Serves: 8

1 package (12 ounces) Birds Eye® lightly breaded crispy cauliflower florets
8 slices Our Family® bacon, chopped
1 package (14.1 ounces) artisan flatbreads (2 flatbreads)
1/3 cup prepared pesto
1 package (8 ounces) shredded low-moisture part-skim mozzarella cheese
4 asparagus spears, trimmed and thinly shaved with vegetable peeler
1/3 cup chopped drained roasted red peppers
1 cup loosely packed baby arugula
1 tablespoon fresh lemon juice
1 tablespoon Our Family® olive oil

1. Preheat oven to 400°; line 2 rimmed baking pans with nonstick aluminum foil. Spread cauliflower in single layer on 1 prepared pan; roast 20 minutes or until lightly browned, stirring once.

2. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.

3. Place flatbreads on remaining prepared pan. Spread flatbreads with pesto; top with cheese, asparagus, peppers, cauliflower and bacon. Bake flatbreads 20 minutes or until golden brown and cheese is melted.

4. In small bowl, toss arugula, lemon juice and oil. Cut each flatbread into 8 pieces; serve topped with arugula mixture.

Approximate nutritional values per serving (2 pieces):
406 Calories, 21g Fat, 6g Saturated Fat, 25mg Cholesterol,
910mg Sodium, 37g Carbohydrates, 4g Fiber, 3g Sugars, 2g Added Sugars, 15g Protein


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