Need a healthy appetizer or snack? This flatbread uses local, in-season foods you can find at the Farmers Market, even through this cold weather.

I went to Headhouse Square and picked up Birchhill Farms Blue cheese, red onions and a Romanesco cauliflower (due to the sheer size of that monster veggie) a couple of Sundays ago.

For Thanksgiving, I brought this cauliflower flatbread as an appetizer and can confirm that it was family approved. The best part? It didn’t take me super-long to whip together, and was less time-consuming than the other butternut squash flatbread I made.

Cauliflower, Onion & Blue Cheese Flatbread Recipe

Serves 2-3 people per flatbread.

Ingredients:

• Flatbread or Naan
• Cauliflower (I used the Romanesco cauliflower variety)
• Onions
• Blue Cheese
• Olive Oil or cooking oil.
• Walnuts (optional)

Method:

1. Steam the cauliflower for 5 minutes to maintain crispness. After steaming, chop into small pieces.
2. Sauté onions for 5 minutes in Olive Oil. Your other option is to caramelize them.
3. Cover the flatbread with blue cheese, cauliflower and onions. Add walnuts if desired.
4. Serve.

Readers, what’s your favorite combination for flatbreads?

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Julie Hancher is the co-founder and Executive Director of Green Philly, an independent media organization making sustainability accessible, affordable and actionable. Since launching Green Philly in 2008, she has grown it from a passion project into a leading voice for local climate storytelling, pairing impactful journalism with community events and experiences. Julie is a frequent speaker on climate, media innovation and the future of local journalism, and is the creator of SustainPHL and EcoFair. Outside of Green Philly, you can find her hiking, biking, traveling, or exploring Philadelphia. View all posts by Julie Hancher