Prep: 10 minutes
Total: 50 minutes
Makes 6 small pizzas
Ingredients
6 small naan or pitas
1 container of roasted garlic hummus
1 small head of cauliflower, cut into florets
3 tbsp olive oil
3 tbsp grated Parmesan
1 tsp garlic powder
salt and pepper, to taste
Half of a small red onion, sliced thinly
1/2 cup feta cheese
Balsamic vinegar (optional)
Green onion, finely chopped (optional)
Directions
Preheat oven to 400F.
In a large mixing bowl, combine cauliflower, olive oil, Parmesan cheese, garlic powder, salt and pepper. Toss to coat. Evenly lay out on parchment-lined baking sheet. Bake for 40 minutes.
While cauliflower is roasting, spread a generous amount of hummus onto each naan or pita. Arrange red onion slices on top and set aside.
Keep oven on after cauliflower is done and transfer cauliflower to a plate. Arrange naan or pitas on baking sheet and top with roasted cauliflower florets and crumbled feta cheese. Bake for about 10 minutes or until hot. Garnish with onion and a drizzle of balsamic vinegar.
Tip:
This recipe is a great way to use up leftovers. If you need a fast meal, pull out last night's roasted cauliflower and top it to your naan pizza base. Easy-peasy.
Recipe inspired by Claire Tansey and her 20-Minute Cooking School.
