Charred Cauliflower Quesabirria Flatbread
Crisp flatbread topped with roasted cauliflower, monterey jack cheese, cilantro and onion. Served with a side of Vegetable Birria Broth for dipping.
Ingreadient
| 1 each | Flatbread, 6.5" X 12" |
| 2 oz | Cheese, Monterey Jack, shredded |
| 2 oz | Cauliflower, florets, roasted |
| 1 Tbsp | Cilantro, leaves, chopped |
| 2 tsp | Onions, white, minced |
| 6 oz. | Vegetable Birria Broth |
Direction
- Place flatbread on a parchment lined sheet pan and warm for few minutes in a hot oven.
- Once warm, top with cheese and roasted cauliflower
- Warm the flatbread in the oven until the cheese is melted and cauliflower is hot. About 2-3 minutes.
- Once hot, remove from the oven and carefully put the flatbread on a cutting board to cut as desired.
- Place onto a service plate and sprinkle with the cilantro and onions to garnish.
- Put the hot vegetable birria broth in a bowl for dipping.
- Serve immediately.
