The Pretty Dish || Roasted Buffalo Cauliflower Flatbread
May I introduce you to our newest OBSESSION…Roasted Buffalo Cauliflower Flatbread!!! When I say obsession I’m not even close to over embellishing, this epic meal has been on a pretty constant repeat for over 8 weeks straight and not one single person at our table is complaining about it. In fact, they actually keep begging for it, again and agin!
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Look, I’m a cauliflower lover. You know that! We’ve made cauliflower about every which way you can and have all sorts of cauli forward recipes that we call our “favorites” like my Piri Piri Cauliflower or our Cauliflower Tinga Tacos, but this one…this Roasted Buffalo Cauliflower Flatbread from Jessica Merchant’s cookbook, The Pretty Dish, (affiliate link) has risen to our all-time, #1 family favorite cauliflower recipe so fast it made my head spin.
I am admittedly late to the game of buffalo flavored dishes and at this point I honestly, feel like I have been missing out my entire life! What on earth took me so long? The combination of spicy buffalo roasted cauliflower on these flatbreads drizzled with tangy cool ranch then topped with melty cheese and herbs is absolutely mind-blowing. Like drop. dead. mind.blowing!
Just like you we have a variety of dietary preferences at our table depending on what night of the week it is AND a super busy schedule to boot! So, when I don’t have time to make flatbread from scratch OR we need a gluten free option here are the flatbread options we’ve tried and recommend.
Gluten Free || We try to eat gluten free as much as possible, so when I have time to cook from scratch I like to whip up a batch of my gluten free roasted garlic naan bread. I love the roasted garlic flavor with the buffalo cauliflower, but if you want to make teh nan bread plain you can do that too simply by omitting the cloves of roasted garlic.
Store-bought flatbreads || Ok, so there are LOTS of choices here, but our personal favorite to use when I don’t have to worry about dietary restrictions and I just want an epic flatbread is Stonefire. They have an artisan flatbread that is rectangular in shape and super delicious to eat! Store-bought gluten free flatbreads that are delicious are a little harder to come by, but we found that these toppings work REALLY well on top of a plain Udi’s gluten free pizza crust!
Want to see more of The Pretty Dish cookbook?(affiliate link) Here are 4 more recipes that were featured around the internet that captured our attention and had our taste buds begging for more!
Lavender Vanilla Iced Latte (photo by @howsweeteats) || OH YES SHE DID!!! Jessica featured these on her site last spring and my jaw literally dropped to the ground. You guys know I am a coffee fanatic and these Lavender Vanilla Iced Lattes are unlike anything I have ever tasted before. These babies are on my “must make again” list before summer is over and I’m thinking they should be on yours too!
Roasted Poblano Pesto Zoodles (photo by @cottercrunch) || Lindsay of Cotter Crunch featured these incredibly delectable zoodles on her site and I have been thinking about them ever since. This recipe is a super easy, low carb, gluten free, and vegetarian, but can easily be made vegan if you wish.
Charred Pineapple Salad (photo by @floatingkitchen ) || My girl Liz of Floating Kitchen has impeccable taste, so it didn’t surprise me at all that teh recipe she featured from The Pretty Dish was this gorgeous salad. Honestly, there is nothing that I love more than a smoky sweet wedge of grilled pineapple!
The Ultimate Rainbow Vegetable Sandwich (photo by @acouplecooks) || When Alex & Sonja visited us in Long Beach back in the Spring we spent some time chatting about The Pretty Dish and debating exactly what recipes we were going to make first. Turns out we had settled on the same 2 recipes, this Roasted Buffalo Cauliflower Flatbread and The Ultimate Rainbow Vegetable Sandwich that they ultimately shared on their site. I don’t think there was a wrong choice in this situation and I’m definitely still planning on feasting on these sandwiches soon!
If you’ve made this Roasted Buffalo Cauliflower Flatbread or any other recipe on our site please don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you and your opinions are SO valuable to me! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more delicious food, design, and decor. Print
While the flatbread recipe here contains gluten you can make these gluten free by using our roasted garlic naan as the base for these flatbreads instead!
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
To make the buffalo cauliflower
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.)
To make the flatbread
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.
We’ve made this quite a few times now and while we love them the way the recipe is written, we also have a few ways we swap it up too that we wanted to share with you!
- Not everyone in our house is a blue cheese fan, so we have found that you can totally omit the Gorgonzola and just up the fontina from 8 ounces to 10 ounces and it is still crazy good.
- If you can’t find fontina cheese we have found that Havarti cheese also works really great!
- We like to add thinly sliced red onion to the flatbreads sometimes. Add them at the same time you put the cauliflower on top of the flatbreads and let them bake together.
- Try adding thinly shaved celery to these flatbreads when you add the scallions and herbs for a super fresh crunch.
This recipe has been reprinted with permission from Jessica Merchant