dinner · lunch · French-inspired
Dijon Thyme Kidney Bean & Cauliflower Flatbreads
A tangy flatbread with kidney bean, cauliflower, and a dijon thyme finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 cups kidney bean, drained and rinsed
- 4 cups cauliflower
- 1 tbsp olive oil
- ½ tsp salt
- 2 tbsp dijon mustard
- 1 tsp thyme
- 2 tbsp lemon juice
- 4 whole-grain bread
Equipment
Large skillet + Sheet pan
How to make it
- 1
Heat the oven to 425°F. Cook the kidney bean and cauliflower with olive oil and salt. Cook until the kidney bean is hot and the vegetables are tender.
- 2
Stir in the dijon mustard, thyme, lemon juice, then spread the mixture over the whole-grain bread.
- 3
Bake the flatbreads until crisp at the edges, about 8 minutes.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.