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Cauliflower Flatbread

Cauliflower flatbread is a lesson in texture, melding charred cauliflower, sticky apricot jam and crunchy almonds.

Chef Karli Smith
Cordova Tapas & Wine

Roasted Cauliflower
1 head of cauliflower
1 Tbsp Smak Dab white wine herb dijon mustard
1/3 cup olive oil
1/4 tsp paprika
1 Tbsp fresh thyme
2 tsp balsamic vinegar
Salt and pepper, to taste
6 bay leaves

Apricot jam
3 cups water
1 cup fresh orange juice
2 Tbsp spiced rum
2 cups dried apricots, cut in half
1 cinnamon stick
Zest of 1 lemon

Blue cheese sauce
4 shallots, halved and finely sliced
Olive oil
2 Tbsp Langres blue cheese
1/2 cup goat’s cheese
1/2 cup heavy whipping cream
Salt and pepper, to taste

Goat’s cheese crumbles
1/4 cup sliced almonds
Salt and cracked pepper

Roasted cauliflower

  1. Cut cauliflower in florets and save stalks for roasting.
  2. In a small bowl, whisk dijon, olive oil, paprika, thyme, vinegar, salt and pepper. Pour over florets and place in roasting pan with bay leaves.
  3. Toss cauliflower stalks with a drizzle of olive oil, bay leaves, salt and pepper. Add to pan.
  4. Roast until soft and golden brown for 35-45 mins, checking regularly. Stalks should be soft.
  5. Transfer cooked florets to a colander.

Apricot jam

  1. In a pot, boil all ingredients and reduce liquid to jammy texture. Puree to desired consistency.

Blue cheese sauce

  1. In a pan, brown shallots with olive oil.
  2. In a separate pot, melt blue cheese, goat’s cheese, whipping cream and salt and pepper to taste.
  3. Add browned shallots and roasted cauliflower stalks to the pot. Mix and chill.


  1. Toss almonds with a dash of olive oil, salt and pepper.
  2. Spread blue cheese sauce and apricot jam on flatbread, then top with roasted cauliflower and desired amount of goat’s cheese crumbles.
  3. Bake at 375°F for 15 minutes until base is golden brown.
  4. Top with almonds and cut flatbread into triangle slices.

Yield 1 cauliflower flatbread


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