Cauliflower Flatbreads with Watercress Pesto & Wild Mushrooms

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Here's an awesome high-protein vegetarian main course (or vegan if you eliminate the cheese). 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!

  • 4Servings


  • 4 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


  1. 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.
  2. 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.
  3. 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.

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