There’s a coal-fired pizza place near us that my family and I love. The oven crisps the crust perfectly and their toppings are outstanding (Italian finger peppers anyone? HOT!). They also serve garlic rosemary wings cooked in the same oven, grilled onions, warm focaccia triangles, large fresh salads and a good selection of beer and wine. The atmosphere is relaxed, fun and family-friendly—just the kind of spot we enjoy. Even thinking about it makes my mouth water.
The only drawback is the distance. It’s about a 35–40 minute drive from our quiet suburb, which makes a Friday night trip a bit much for us. Because of that, dining there has become an occasional treat for birthdays or when we’re passing through the area, like on a recent trip back from Sanibel.
For a long time I stuck with the family favorites—half cheese, half pepperoni. Safe, predictable, but boring. I did try their hot finger peppers once and they were intensely spicy and delicious. Then I finally ordered one of their specialty pies: roasted cauliflower pizza. It was love at first bite. The combination of slightly charred crust, roasted cauliflower, garlic, cheeses and golden breadcrumbs is unforgettable.
Since not everyone in my family will touch that pizza, I get to enjoy the leftovers all to myself. Wanting to replicate that flavor at home, I developed a simple, lazy flatbread version. It’s not the restaurant’s masterpiece, but it satisfies the craving and is quick to make.
Print Recipe
Roasted Garlic and Cauliflower Pizza
Ingredients:
- 1 head cauliflower, cut into small florets
- 6–7 garlic cloves, smashed and peeled (adjust to taste)
- 2–3 tablespoons olive oil
- Pinch of salt and freshly ground black pepper
- Flatbreads or pita breads
- Shredded mozzarella cheese
- Grated Parmesan or Romano cheese
- Red pepper flakes, for serving
Directions:
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss cauliflower florets with smashed garlic, olive oil, salt and pepper until evenly coated. Spread the mixture in a large baking dish.
- Roast for about 25 minutes, gently stirring once halfway through, until the cauliflower is golden and fragrant.
- Place the flatbreads or pita on a baking sheet. Top each with the roasted cauliflower and garlic mixture, then sprinkle with shredded mozzarella and grated Parmesan or Romano.
- Bake 5–7 minutes, or until the cheese melts and bubbles. Finish with an extra sprinkle of Parmesan and red pepper flakes to taste. Serve with a simple salad for a light meal.
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(Disclosure: this pizza place doesn’t know me personally, though I’ve publicly praised them before. I made this flatbread at home after finishing my last takeout leftovers.)
Check out my Pinterest board for more pizza and flatbread ideas.