Takumi Roasted Cauliflower and Chickpea Flatbread
How do I like to cook? For me, it’s simple— I like to keep things easy and delicious. I recently partnered with Kikkoman— a favorite brand of mine— to show how easy and convenient it is to enjoy Asian-inspired foods and flavors at home any day of the week. Kikkoman® Teriyaki Takumi, Original, America’s Artisan Teriyaki™️— is my super versatile go-to for umami-packed flavor anytime, like my Takumi Roasted Cauliflower and Chickpea Flatbread. Tender cauliflower, the delicate crunch of chickpeas, with the zing of lemon zest and herbs all atop golden chewy crisp flatbread— it’s the perfect snack, lunch or dinner party appetizer that I make in minutes, and the depth of flavor from the Takumi is the key to tying everything all together.
Serves 4
INGREDIENTS
1 cup, Kikkoman® Teriyaki Takumi, Original, divided
2 naan flatbreads
1 small head of cauliflower, cored and cut into florets
1 15 oz can of chickpeas, drained and rinsed
8 oz fontina, grated
4 oz feta, crumbled
1 scallion, thinly sliced
2 tbsp cilantro leaves
1 tsp lemon zest
Kosher salt and black pepper
METHOD
Preheat oven to 425F. Arrange cauliflower on a parchment lined baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 18-20 minutes until dark golden brown in spots and tender. Transfer cauliflower to a bowl along with chickpeas and toss with 1⁄2 cup Kikkoman® Teriyaki Takumi, Original.
Increase oven to 450F. Place flatbreads on sheet pan and top with fontina and feta, then top with coated cauliflower and chickpeas. Place on sheet pan and bake for 7-10 minutes or until cheese is melted and flatbread is warmed thru.
To serve, finish with lemon zest, then garnish with scallion and cilantro. Cut into wedges and serve with more Kikkoman® Teriyaki Takumi, Original in a small bowl alongside.