Cauliflower Flatbreads with Watercress Pesto & Wild Mushrooms
Here's an awesome high-protein vegetarian main course (or vegan if you eliminate the cheese).
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Use the leftover pesto sauce for pasta. We used flatbreads from Cali’flour Foods, which are crazy good—grain-free, gluten-free, and just 50 calories per flatbread!
Ingredients
- Cali’Flour Flatbreads
2 cups sliced wild mushrooms (chanterelles or shiitakes are best)
3 Tbs. crumbled French feta (Valbreso brand is my choice)
2 Tbs. toasted pine nuts
1 bunch watercress, large stems removed (about 1½ cups)
1 cup loosely packed Italian Parsley leaves
A generous handful of fresh basil leaves (about 1 cup)
1 Tbs. fresh Meyer lemon juice
1/4 cup plus 2 Tbs. extra virgin olive oil
1/2 tsp. Real Salt kosher salt
A generous grind of black pepper
Snipped fresh chives for garnish
Preparation
- To make pesto: In food processor, pulse pine nuts a couple times. Add watercress, parsley, basil, lemon juice, 1/4 cup olive oil, salt, and pepper. Process until puréed, but not smooth. Set aside.
- Heat 2 Tbs. olive oil in large skillet over medium heat. Add mushrooms, and sauté until softened, but not mushy, about 5–7 minutes. Remove from heat.
- Preheat oven to 400°F. Place flatbreads on perforated pan (like a pizza-heating pan) lined with parchment paper, and bake 10–14 minutes. Remove from oven. Spread each flatbread with 1/2 Tbs. pesto, and top with mushrooms and cheese. Return to oven to warm through. Garnish with snipped chives, if desired, and serve immediately.
This article originally appeared on our sister site, BetterNutrition.com.
Nutrition Information
- Calories 320
- Carbohydrate Content 7 g
- Cholesterol Content 20 mg
- Fat Content 27 g
- Fiber Content 3 g
- Protein Content 9 g
- Saturated Fat Content 4 g
- Sodium Content 460 mg
- Sugar Content 3 g