Grain Perfect™ Tri-Color Quinoa Cauliflower Flatbread

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  • 8 qts. cauliflower, riced
  • 16 large eggs, beaten
  • 8 c. Monterey Jack cheese, shredded
  • 2 T. kosher salt
  • 1-1/3 T. black pepper, ground


  1. Thaw the InHarvest GrainPerfect Tri-Color Quinoa according to package directions.
  2. Spread the cauliflower out evenly onto a parchment-lined half-sheet pan (you will need 8) and bake in a 375°F oven for 45 minutes, stirring occasionally to release steam and encourage even browning. Remove from oven and let cool.
  3. In a large bowl, combine quinoa and cauliflower, eggs, cheese, salt and pepper. Mix well to combine.
  4. Divide mixture and press into 8 parchment-lined half-sheet pans in a ¼” layer. Bake in a 375°F oven for 20 minutes.
  5. Cut each pan into 8 squares. Add toppings immediately or cool flatbreads and reheat to order.

Recipe Yield: 64 servings

Nutrition Facts

Per serving: 160 cal., 9 g pro., 16 g carb., 3 g fiber, 7 g fat (3 g sat. fat), 65 mg chol., 336 mg sod., 2 g sugar

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