Perfect for an easy, vegetarian lunch, this Easy Flatbread Recipe with Cauliflower and Gruyere only takes minutes to make and is filling and full of flavor.
So – I’m going to say it right off the bat. I know that this recipe isn’t like the typical recipes that I post here on Taste and Tell. I try to keep things pretty family friendly (even though I have the pickiest kids ever.) But I know going into this that this Easy Flatbread Recipe with Cauliflower and Gruyere isn’t necessarily a recipe you are going to be whipping up for the kids for lunch. Or maybe you would, but that would mean that you actually have kids that are willing to try new things beyond the normal grilled cheese or peanut butter sandwich. #Luckyyou.
But…sometimes you’ve gotta eat. I know – what a concept, right? I’ve been trying to be better about actually feeding myself lunch instead of just eating the leftover sandwich crusts and half eaten cheese sticks that are on my kids’ plates after lunchtime. Sometimes that means heating up some leftovers, sometimes that means making myself a peanut butter sandwich, but sometimes, I actually get ambitious and make something for myself. As long as it’s fast and doesn’t take a million ingredients. And this Easy Flatbread Recipe with Cauliflower and Gruyere totally falls into that category.
While on the surface this recipe may seem a little bit out there, if you think about it, cauliflower is totally trendy right now. Isn’t everyone using cauliflower rice these days? In this recipe, you take the fresh cauliflower and puree it into a sauce. Spread it on flatbread, then top that off with more cauliflower and some cheese, (gruyere – yum!). Then it spends a little time under the broiler. 15 minutes and a delicious vegetarian lunch is on the table.
This recipe does make enough for 4 servings, and it’s surprisingly filling. But since I like it for lunch, I just make one flatbread and save the puree for the next day.
And believe me – it sure beats sneaking food off your kids’ plates!
- 1 small head of cauliflower (about ¾ lb), cored
- 1 clove garlic, minced
- ¼ cup half and half
- 1 pieces naan bread
- 6 oz grated gruyere
- 2 teaspoons fresh thyme leaves
- Turn the oven on to broil.
- In a food processor, combine half of the cauliflower and the garlic and pulse until you have fine crumbs. Stir in the half and half. Season to taste with salt and pepper.
- Spread the cauliflower mixture onto the pieces of naan bread. Separate the remaining cauliflower into small florets, the sprinkle evenly on the naan. Top with the gruyere.
- Broil in the oven until the cheese is melted, about 5 minutes. Sprinkle with the thyme, cut into slices and serve.
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Around the Web:
20-Minute Tomato Pesto Pasta from Mel’s Kitchen Cafe
Easy Spicy Garlic Tomato Cheese Ravioli Recipe from She Wears Many Hats
20 Minute Lemon Broccoli Pasta Skillet from The Food Charlatan