Roasted Broccoli Flatbreads
with Cashew Cheese & Arugula
Sumac is a spice made from ground red berries with a lemony flavor. It is commonly used in Middle Eastern and Eastern Mediterranean cuisines to add a bit of floral tartness. It’s paired with charred broccoli, peppery arugula, creamy hummus, and nutty herb and garlic cashew cheese for an upgraded take on your favorite flatbread.
Nutrition (per serving)
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INGREDIENTS
- 1 broccoli crown, florets and stalk sliced
- 2 flatbreads
- 1 lemon (divided), zested and juiced
- 1 tsp turbinado sugar
- 1 garlic cloves, peeled and grated
- 2 oz baby arugula
- 1/4 cup hummus
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 tsp ground sumac
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 450°F. Combine broccoli, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until tender and browned in places, 15 to 18 minutes. (4-serving meal: use 2 tbsp olive oil)
Place flatbreads directly on oven rack and bake until slightly crisp, 3 to 5 minutes.
Combine lemon juice, sugar, garlic, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl and stir. Add arugula and toss to combine. (4-serving meal: use 2 tbsp olive oil)
Divide hummus between each flatbread. Dollop with cashew cheese. Sprinkle with sumac, lemon zest, a pinch of salt and pepper and top with roasted broccoli. Cut roasted broccoli flatbreads with cashew cheese into quarters, transfer to plates, and top with arugula. Enjoy!
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