I was sitting in the orthodontist’s office the other day when I saw this recipe in a magazine. It looked so good I asked the receptionist to make a copy for me and she decided to make a copy for herself too. It’s super easy and my family, particularly my husband, raved about it. It has since become a regular in my recipe repertoire. The original recipe called for cauliflower only, but I have since experimented with broccoli and it was equally as good. Serve alone or with soup and salad.

Ingredients (are approximate):

• 2 pieces of flat bread like naan
• Several slices of provolone cheese (I have used shredded mozzarella too)
• A few handfuls of chopped cauliflower or broccoli
• Four or five cloves of garlic, minced
• 2- 3 T of crushed rosemary, minced
• 1 tsp. crushed red pepper flakes (or to taste)
• 2-4 T of good olive oil

Preheat oven to 375. Place flatbread on a cookie sheet and layer with the cheese. Put the rest of the ingredients in a large bowl and toss thoroughly. Spoon the vegetable mixture over the flatbread, evenly. Place in oven on middle rack and bake/roast for about 15 minutes or until the veggies are slightly browned and crunchy. Serve alone or with soup and salad.