This clever flatbread uses cauliflower as a crust for a fresh and flavourful recipe. Topped with herbed cream cheese, crispy pancetta and parsley, this amazing dish is sure to become a new go-to favourite.
What do I need ?
Original recipe yields 9 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 cups small cauliflower florets (about 1 head)
1 clove garlic
1/4 cup KRAFT 100% Parmesan Aged Grated Cheese
1/3 cup Philadelphia Herb & Garlic Cream Cheese Product
1/3 cup chopped cooked pancetta
3 green onions, sliced
1/4 cup chopped Italian parsley
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How do I make it ?
Heat oven to 450ºF.
Process cauliflower and garlic in food processor until mixture resembles fine crumbs; spoon into microwaveable bowl. Microwave on HIGH 5 min.; cool 5 min.
Cover baking sheet with parchment; spray with cooking spray. Add Parmesan and eggs to cauliflower mixture; mix well. Press into 12x9-inch rectangle on prepared baking sheet.
Bake 25 min. or until lightly browned. Cool 5 min.
Spread with cream cheese product; top with remaining ingredients.
Kraft Kitchen Tips!
Substitute 4 slices cooked and crumbled bacon for the chopped pancetta.
The cauliflower crust can be prepared ahead of time. Prepare cauliflower mixture and press onto prepared baking sheet as directed. (Do not bake.) Refrigerate up to 24 hours. When ready to serve, bake crust as directed and top with remaining ingredients.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2.5 g
Cholesterol 55 mg
Sodium 230 mg
Carbohydrate 5 g
Fibre 2 g
Sugars 2 g
Protein 6 g
9 servings, 1 piece (99 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.