- Preheat oven to 425F. Arrange cauliflower and chickpeas on a parchment lined baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 18-20 minutes until golden brown in spots and tender. Transfer cauliflower and chickpeas to a bowl and toss with ¼ cup Kikkoman® Teriyaki Takumi, Original.
- Increase oven to 450F. Place flatbreads on sheet pan and top with fontina and feta, then top with coated cauliflower and chickpeas. Place on sheet pan and bake for 7-10 minutes or until cheese is melted and flatbread is warmed through.
- To serve, drizzle with remaining Kikkoman® Teriyaki Takumi, Original. Finish with lemon zest, then garnish with scallion and cilantro. Cut into wedges and serve with more Kikkoman® Teriyaki Takumi, Original in a small bowl alongside.
Recipe created in partnership with @petersom.
