fiddlehead flatbread Yield: 1 pizza ½ head cauliflower 1 tsp cumin 2 tablespoons extra virgin olive oil, divided 8 fiddlehead ferns ½ cup packed spinach 1 gluten-free crust (store bought or homemade) 1 tablespoon garlic oil ¼ cup mozzarella cheese basil 1. Preheat oven to 450°F. 2. Cut cauliflower into small florets and toss with cumin and 1 tbsp olive oil. Place on a parchment lined baking sheet and cook in your pre-heated oven for approximately 30 minutes, until golden and crispy. 3. In a medium sauté pan, heat olive oil over medium heat. Add fiddlehead ferns and cook for approximately 5 minutes. Pour in spinach and cook for an additional 2 minutes, until tender. 4. Use a pastry brush to cover your gluten-free crust with garlic oil (make sure it’s pre-heated if necessary). Layer with cauliflower, mozzarella cheese, spinach, and fiddlehead ferns. 5. Place in the oven and cook using crust instructions. Remove from oven once edges are browned, and let cool slightly. 6. Slice, then garnish with fresh basil.
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