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1 cup Buffalo wing sauce
3 tablespoons unsalted butter
1 head cauliflower, cut into florets
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup water
1/3 cup olive oil, plus more for brushing
8 ounces fontina cheese, freshly grated, divided
4 ounces Gorgonzola cheese, crumbled, divided
3 tablespoons ranch dressing
2 scallions, thinly sliced
2 tablespoons chopped fresh chives
1 bunch fresh cilantro, chopped
In a saucepan, heat the wing sauce and butter over low heat until the butter is melted. Set aside.
Preheat the oven to 400°F . Line a baking sheet with foil and place the cauliflower florets on the sheet. Drizzle with the olive oil, salt, and pepper. Toss well. Toss with 1/2 cup of the wing sauce mixture. Roasted for 20 to 25 minutes until golden brown.
Increase the heat to 450°F. (If using store-bought flat bread or gluten free naan there is no need to increase the heat.)
In a bowl, combine the flour, baking powder, and salt, stirring to mix. Add the water and olive oil and mix with a spoon until the dough comes together. Use your hands to finish bringing it together into a ball, then knead it a few times on a floured surface. Form the dough into your desired shape. Place it on a nonstick ( or parchment lined) baking sheet and brush with a bit of olive oil. Bake for 10 minutes, or until few air bubbles form and the dough is golden.
Cover the flatbread with half of the cheeses. Drizzle with the ranch dressing. Add the cauliflower and top with the rest of the cheeses. Drizzle with the remaining wing sauce mixture. Bake for 10-15 minutes, or until cheese is melted, bubbly, and golden. Let cool for a few minutes , then top with scallions, chives, and cilantro.
This recipe has been reprinted with permission from Jessica Merchant