American · Serves 2
with Mozzarella, Scallions, Carrot Sticks & Ranch Dressing
Spicy, tangy Buffalo sauce brings huge flavor to anything it touches! To make these cheesy, crispy flatbreads, you’ll toss tender roasted florets in Buffalo sauce and pile them onto flatbreads along with a shower of easy-melting mozzarella. Hot enough for you? Carrot sticks and creamy buttermilk ranch dressing cool things down.
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Cut cauliflower into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens.
Heat a drizzle of oil in a large pan over medium-high heat. Add cauliflower and scallion whites; season with salt and pepper. Cook, stirring occasionally, until cauliflower is browned and tender, 4-6 minutes.
While cauliflower cooks, place flatbreads on a baking sheet (two sheets for 4 servings) and toast on top rack until golden, 3-4 minutes (top and middle racks for 4).
Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and ⅓-inch thick).
Place Frank’s Seasoning Blend and 2 TBSP butter (4 TBSP for 4 servings) in a small bowl. Cover with plastic wrap and microwave until butter has melted, 30-60 seconds.
Drizzle Buffalo sauce over cauliflower mixture and toss to combine.
Evenly top flatbreads with mozzarella and Buffalo cauliflower.
Return flatbreads to top rack and bake until cheese melts, 2-4 minutes. (For 4 servings, return sheets to top and middle racks; swap positions halfway through baking.)
Slice flatbreads into quarters.
Divide flatbreads and carrot sticks between plates. Sprinkle flatbreads with scallion greens. Serve with dressing on the side for dipping.
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