• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Cut cauliflower into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens.

• Heat a drizzle of oil in a large pan over medium-high heat. Add cauliflower and scallion whites; season with salt and pepper. Cook, stirring occasionally, until cauliflower is browned and tender, 4-6 minutes.

• While cauliflower cooks, place flatbreads on a baking sheet (two sheets for 4 servings) and toast on top rack until golden, 3-4 minutes (top and middle racks for 4). • Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and ⅓-inch thick).

• Place Frank’s Seasoning Blend and 2 TBSP butter (4 TBSP for 4 servings) in a small bowl. Cover with plastic wrap and microwave until butter has melted, 30-60 seconds.

• Drizzle Buffalo sauce over cauliflower mixture and toss to combine. • Evenly top flatbreads with mozzarella and Buffalo cauliflower. • Return flatbreads to top rack and bake until cheese melts, 2-4 minutes. (For 4 servings, return sheets to top and middle racks; swap positions halfway through baking.)

• Slice flatbreads into quarters. • Divide flatbreads and carrot sticks between plates. Sprinkle flatbreads with scallion greens. Serve with dressing on the side for dipping.