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Roasted Butternut and Cauliflower Flatbreads
servings
3 people
time
70 min
Packed full of flavour and healthy ingredients!
Packed full of flavour and healthy ingredients!
Looking for a delicious and healthy gluten-free meal? Look no further than Schär's Roasted Butternut and Cauliflower Flatbread recipe.
This recipe combines the rich flavours of roasted butternut squash, cauliflower and other seasonal veggies with Schär's gluten-free and vegan flatbread for a satisfying and nutritious meal. Perfect for lunch or dinner, this recipe is easy to make and sure to impress. Try it now and enjoy a flavourful gluten-free meal!
Cook
Preparation
in 15 minutes
Cooking
in 55 minutes
- Preheat the oven to 170°C fan/190°C/gas 5
- Tip the cauliflower florets onto a large non-stick baking tray and drizzle over 1 tbs olive oil. Season with salt and pepper and sprinkle on the paprika. Pop in the oven and cook for 10 minutes
- Add the squash to the tray along with the smashed cloves of garlic and another drizzle of olive oil, and stir well. Return to the oven for 20 minutes or until the cauliflower and squash are almost tender, but not quite.
- Add the leeks, sage and thyme to the tray and stir then pop back in the oven for 15 minutes
- Finally add the kale and pine nuts over the top and roast for a further 10 minutes until the kale is turning crispy
- Sprinkle the flatbreads with water then pop in the oven for a couple of minutes
- Spread the flatbreads with a little houmous then pile on some vegetables and drizzle with sriracha.
Ingredients
1
pack
1/2
cauliflower
cut into small florets
2
tbsp
olive oil
1
tsp
smoked paprika powder
1/2
butternut pumpkin
peeled, deseeded and chopped into approx 2cm chunks
2
garlic
cloves, leave the skin on and smash them
1
leek
sliced
1
tbsp
sage
fresh sage (or 1/2 teaspoon if dried sage)
1
tbsp
thyme leaves
or 1 teaspoon of dried Thyme leaves
2
handful
kale
of shredded curly kale
2
tbsp
roasted pine nuts
3
tbsp
hummus
Sriracha
or any other sauce of your choice