My food philosophy has been, at least for the last 15 years or so, that the more local a food is, and the more it reflects its terroir, the better. This recipe for roasted cauliflower potato flatbread is the epitome of farm to table. In addition to using up some beautiful farmer’s market and CSA produce this week, I’ve been fortunate to partner up with Pomora, a company that is all about sustainable, locally produced olive oil. Pomora’s innovative business model allows you to adopt an olive tree in either Sicily or Campania. You’ll receive a shipment of olive oil from your tree each quarter (3 250 ml containers) alternating between plain olive oil and a flavored oil. You’ll also receive an adoption pack for your tree: a certificate and an information pack. Pomora believes “it’s important to know exactly what is in your food and from where it came.” Pomora “works directly with our growers who keep sufficient records to allow us to trace our oil all the way back to the grove.” I love the idea of knowing exactly where my olive oil began its production, much like I love knowing exactly where my cauliflower grew.
I can trace the origin of the majority of the ingredients in my roasted cauliflower potato flatbread this week. The potatoes came from a farm I dearly love in Roseburg, Oregon. The cauliflower comes from just down the road in Langlois, Oregon, from Valley Flora Farm. And my olive oil – I can trace it back directly from Italy, straight to the olive tree.
I encourage you to take a look at Pomora, especially as you consider making this roasted cauliflower potato flatbread. I used the Olio D’Oliva Extra Vergine a.k.a. “Extra Virgin Olive Oil” for this recipe. It has a perfect flavor that highlights the natural sweetness of both the cauliflower and potato. Pomora’s oils are great for roasting veggies, and lovely for spreading over flatbread before it goes into the oven. Do take a minute and check out their site.
- 1 cup warm water
- 2 ¼ teaspoon yeast (or one packet)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 4 cups flour
- 1 small cauliflower head, thinly sliced (or ¼ of a larger cauliflower head, thinly sliced)
- 3 small potatoes, thinly sliced
- 1 tablespoon olive oil
- Pinch salt
- 2 tablespoons finely chopped fresh herbs (tarragon, summer savory, thyme or rosemary – any combination)
- 2 tablespoons olive oil
- ½ cup grated gruyere cheese
- Preheat the oven to 375 degrees.
- Sprinkle the yeast over the warm water and let sit for a few minutes until the yeast becomes foamy. Add the olive oil to the yeast, and then one cup flour and the salt. Mix. Continue to add flour until the dough comes together in a shaggy ball. Turn out on a well-surface and knead for 6 to 8 minutes. The dough should be a bit sticky still but not so much so that it sticks to your hands or to the surface. Let the dough rise for an hour in a bowl covered with oiled plastic wrap or a few clean tea towels.
- While the dough is on its first rise, place the thinly sliced cauliflower and potatoes on a parchment lined baking sheet. Brush with olive oil and sprinkle with a pinch of salt. Roast at 375 degrees for 20 minutes. Set the roasted veggies aside to cool.
- Punch the dough down for the second rise. Cover and let rise for another hour.
- Increase the oven temperature to 425 degrees. Line a baking sheet with parchment paper. Divide the flatbread dough into four segments. Stretch or roll out each into a rectangle. Place each on the parchment lined baking sheet.
- Brush each flatbread with the remaining olive oil. Sprinkle each with the chopped herbs. Place the roasted cauliflower and potatoes on top. Sprinkle the grated cheese over each flatbread.
- Bake the flatbreads for 20 – 30 minutes or until the cheese is melted and the crust is a light golden brown.
- Serves 4. Enjoy!
Disclosure: This post contains sponsored content brought to you by Pomora. As always, all opinions expressed in this post are 100% my own.