Spicy Buffalo Cauliflower Flatbreads

🥘 Ingredients

• black pepper
  ½ tsp
• butter
  2 tbsp
• buttermilk ranch dressing
  ¼ cup
• carrots
  2 stalks
• cauliflower florets
  3 c
• cooking oil
  1 tbsp
• flatbreads
  2 pieces
• frank's seasoning blend
  1 pack
• mozzarella cheese
  ½ cup
• salt
  1 tsp
• scallions
  3 stalks

🍳 Cookware

• large pan
• baking sheet
• small bowl

1. 

   1

   Preheat oven to 450°F. Wash and dry all produce. Cut cauliflower florets into bite-size pieces. Trim and thinly slice scallions , separating whites from greens.

   cauliflower florets: 3 c, scallions: 3 stalks
2. 

   2

   Heat cooking oil in a large pan over medium-high heat. Add cauliflower florets and scallion whites; season with salt and black pepper . Cook, stirring occasionally, until cauliflower is browned and tender ⏱️ 5 minutes .

   cooking oil: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   Place flatbreads on a baking sheet and toast on the top rack until golden ⏱️ 3 minutes . While they toast, trim, peel, and cut carrots into sticks.

   flatbreads: 2 pieces, carrots: 2 stalks
4. 

   4

   Place frank's seasoning blend and butter in a small bowl . Cover with plastic wrap and microwave until butter has melted ⏱️ 45 seconds . Stir well.

   frank's seasoning blend: 1 pack, butter: 2 tbsp
5. 

   5

   Drizzle buffalo sauce over cauliflower mixture and toss to combine. Evenly top flatbreads with mozzarella cheese and Buffalo cauliflower. Return flatbreads to the top rack and bake until cheese melts ⏱️ 3 minutes .

   mozzarella cheese: ½ cup
6. 

   6

   Slice flatbreads into quarters. Divide flatbreads and carrot sticks between plates. Sprinkle flatbreads with scallion greens. Serve with buttermilk ranch dressing on the side for dipping.

   buttermilk ranch dressing: ¼ cup