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Duck Sausage Roasted Cauliflower Flatbread


  • 2 Each-Duck Breast-about 12 ounces each cut into 1” cubes
  • ½ Pound-Bacon-sliced into strips
  • 1 Tablespoon-Coriander Seed
  • 1 Teaspoon-Fennel Seed
  • ½ Teaspoon-Cumin Seed
  • ½ Teaspoon-Crushed Red Pepper
  • ½ Teaspoon-Black Pepper
  • 1 Teaspoon-Kosher Salt
  • ¼ Cup-White Wine


  • 2 Each/8 Ounce-Pizza Dough-homemade or store bought
  • 1 Head-Cauliflower-cut into florets (about 6 cups)
  • To Drizzle-Olive Oil
  • To Taste-Chef Troy’s Spice Mix or kosher salt/black pepper
  • 2 Tablespoons-Unsalted Butter-softened to room temp
  • ¼ Cup-Green Onions-sliced thin, plus extra for garnish
  • ¾ Cup-Feta Cheese-crumbled
  • To Taste-Chef Troy’s Spice Mix or kosher salt/black pepper
  • 3 Cups-Baby Spinach-blanched, drained and squeezed of excess water.
  • ¼ Cup-Sun Dried Tomatoes-packed in oil, cut into thin strips
  • ¼ Black Olives-quartered
  • To Top-Parmesan Cheese-grated



  1. Cauliflower-Preheat oven to 425 degrees.
  2. Toss cauliflower with oil and season with Spice Mix.
  3. Place in a large iron skillet/oven safe dish and place in oven.
  4. Roast until tender and slightly charred, stir during roasting, about 30 minutes.
  5. Place warm cauliflower in a food processor.
  6. Add butter, green onions, ¼ cup feta cheese and salt/pepper to taste.
  7. Puree until smooth and place in the refrigerator.
  8. Sausage-in a sauté pan over medium heat toast seeds until fragrant, about 30 seconds.
  9. Place in a coffee grinder pulse into a coarse powder.
  10. In a mixing bowl combine duck, bacon, seed grind, salt and both peppers.
  11. Mix to combine and place in refrigerator for at least one hour, while making the dough.
  12. If making homemade dough-make according to recipe, lightly oil, cover and place in refrigerator.
  13. Remove duck mixture from refrigerator.
  14. Immediately pass through a meat grinder with coarse grinding plate.
  15. Place grinded meat back in bowl, add wine and combine.
  16. Warm a pan over heat and add sausage mixture.
  17. Cook, breaking into chunks, until just cooked through and beginning to color.
  18. Remove, drain and place on a paper towel lined plate.


  1. Preheat oven fitted with a baking stone to 500 degrees, at least 30 minutes.
  2. Stretch dough out into an oblong shape about a ½” thick.
  3. Lightly flour a pizza peel or cutting board and top with stretched dough.
  4. Smear cauliflower puree on dough.
  5. Top with ½ of the spinach, sun dried tomatoes, olives, sausage and feta cheese.
  6. Slide flatbread off peel onto baking stone in oven.
  7. Bake until golden brown, about 7 minutes, rotating during baking.
  8. Remove, let rest briefly and cut into wedges, alternating cuts crossways across the flatbread.
  9. Repeat with remaining dough and ingredients.
  10. Garnish with green onions, dust with parmesan and serve.