If you’re craving a cozy twist on toast, let me introduce you to your next obsession: Roasted Cauliflower Toast. Hearty roasted florets on top of garlicky, buttery cauliflower purée and crunchy sourdough—with a zippy hit of lemon and hazelnuts—make this the kind of snack or light meal you’ll happily eat on repeat.
Why You’ll Love This Recipe
- Texture Heaven: Crispy golden cauliflower, creamy purée, buttery sourdough, and toasty hazelnuts make every bite a delight.
- Packed with Flavor: Herb-infused stock, garlic-scented toast, and a savory parmesan crumb mean this is anything but “just a veggie dish.”
- Colorful & Satisfying: It looks gorgeous—and feels hearty and comforting, whether for brunch, lunch, or a weeknight dinner.
- Versatile & Impressive: Great for mixing up with extra toppings and an easy way to wow your friends or just treat yourself.
Ingredients You’ll Need
This Roasted Cauliflower Toast comes together with simple, totally unpretentious ingredients, but each one earns its place on the cutting board. You’ll get depth from fresh herbs, brightness from lemon, crunch and savory notes from hazelnuts and parmesan, and a downright addictive layer of garlicky goodness throughout.
- Cauliflower: Go for one large, fresh head—the star of the show, delivering creamy purée and golden-edged florets.
- Olive oil: Helps the cauliflower caramelize beautifully without drying out.
- Dried oregano: Just a pinch infuses the roasted florets with that irresistible Mediterranean aroma.
- Salt and pepper: For seasoning from start to finish—simple but crucial.
- Vegetable or chicken stock: Adds savory depth and infuses the purée with flavor.
- Rosemary: Simmered in the stock to give the cauliflower a woodsy fragrance and warmth.
- Garlic: Fresh cloves for rubbing onto toast, adding to the purée, and an extra bite in every layer.
- Butter: Used for a nutty brown butter finish and to enrich both the breadcrumbs and the puree.
- Panko: Japanese-style breadcrumbs toast up ultra-crispy for a next-level crunch factor.
- Grated parmesan: Gives a salty umami punch—don’t skip it!
- Black pepper: For a little extra warmth and bite.
- Sourdough bread: The base for your toast—pick something sturdy and crusty for maximum flavor and crunch.
- Toasted chopped hazelnuts: Adds bite, nuttiness, and a gorgeous texture to contrast the soft purée.
- Chopped chives: Fresh chives bring a pop of green and gentle tang that lifts it all up.
- Extra virgin olive oil: For finishing—just a drizzle for richness.
- Lemon wedges: Don’t skip the fresh squeeze at the end—it brightens the whole dish!
Variations
What’s wonderful about Roasted Cauliflower Toast is how easy it is to bend the rules. Just a little creative swap or an extra dose of something you love lets you transform the flavors, making this recipe fit your mood, your pantry, or anyone at your table—no elaborate ingredients required!
- Cheesy Swap: Try swapping parmesan for goat cheese or feta for an extra-savory tang.
- Gluten-Free: Use gluten-free sourdough and gluten-free panko breadcrumbs for a deliciously inclusive toast.
- Nut-Free Option: Replace hazelnuts with toasted pumpkin seeds or omit them completely for allergies.
- Herb Variations: Rosemary is lovely, but sage, thyme, or even a bit of basil give a fresh flavor twist.
How to Make Roasted Cauliflower Toast
Step 1: Roast the Cauliflower
Start by cranking your oven up to 425°F—this high temp is the secret to gorgeous caramelized edges on your florets. Toss about two-thirds of the cauliflower florets with olive oil, dried oregano, and a pinch of salt and pepper, then spread them out on a sheet pan. Give them plenty of space (crowding = steaming, not roasting!) and roast for 20 minutes, flipping halfway, until tender and deeply golden.
Step 2: Make the Cauliflower Purée
While your florets get roasty, bring the stock, rosemary, and a couple of garlic cloves to a boil in a medium saucepan. Add the remaining cauliflower, cover, simmer gently for about 20 minutes, and let the flavors mingle. Once everything’s ultra-tender, blend together (with a little of that fragrant broth if you need to thin it out) and blitz in butter until satin-smooth. Season with salt and pepper to taste—it should be creamy, cozy, and bold.
Step 3: Toast the Parmesan Panko Breadcrumbs
For irresistible crunch, melt the rest of your butter in a small skillet over medium heat and watch for it to turn golden and nutty. Stir in panko and cook, tossing or stirring constantly, until the crumbs are gloriously toasty. Take it off the heat, sprinkle in the parmesan and black pepper, and stir to let the cheese melt into each crumb.
Step 4: Build Your Toast
Toast the sourdough slices to your perfect crispness. While they’re hot, rub with the reserved garlic clove for maximum fragrant flavor. Generously spread each slice with the silky cauliflower purée, arrange roasted florets on top, then shower everything with the panko crumb, chopped hazelnuts, and chives. Finish with a fruity drizzle of extra virgin olive oil and a bright squeeze of lemon, and serve right away.
Pro Tips for Making Roasted Cauliflower Toast
- Roast, Don’t Steam: For perfect flavor, use a hot oven and spread the cauliflower in a single layer so every floret gets caramelized and crisp.
- Super-Silky Purée: Blend your cooked cauliflower while it’s hot, and don’t be afraid to adjust with a splash of broth or an extra pat of butter for restaurant-level creaminess.
- Toasting Bread Matters: Use a thick, rustic sourdough and toast until the edges are deep golden—the crispiness holds up to all the toppings.
- Bring the Lemon: Don’t skip the finishing squeeze of lemon—it lifts and brightens every flavor on your Roasted Cauliflower Toast.
How to Serve Roasted Cauliflower Toast
Garnishes
To make your Roasted Cauliflower Toast extra eye-catching and flavorful, pile on fresh chives, crunchy toasted hazelnuts, or even a few microgreens. A finishing drizzle of good olive oil and a quick grate of parmesan just before serving makes the whole thing pop, both in flavor and presentation.
Side Dishes
This toast is satisfying on its own but also pairs beautifully with a crisp green salad, a bowl of tomato soup, or a light lentil salad. If you want to turn Roasted Cauliflower Toast into a brunch spread, serve it with soft-boiled eggs, fruit, or a tangy yogurt dip on the side.
Creative Ways to Present
Try slicing the toast into strips or triangles for shareable party bites, or turn it into open-faced sandwiches by adding thinly sliced smoked salmon, a poached egg, or avocado. For a dinner party starter, serve miniature versions on small rounds of toasted baguette—Roasted Cauliflower Toast crostini will vanish in minutes!
Make Ahead and Storage
Storing Leftovers
If you have extra components, store the roasted cauliflower and the purée separately in airtight containers in the fridge for up to 3 days. Keep the breadcrumbs and toppings in a dry container at room temperature to maintain their crunch. Assemble fresh for the best texture every time.
Freezing
The puréed cauliflower freezes well—place cooled purée in a freezer-safe container and freeze for up to a month. Thaw overnight in the refrigerator before reheating. Roasted florets and toppings (especially the bread) are best enjoyed fresh and aren’t recommended for freezing.
Reheating
Warm the cauliflower purée and roasted florets gently on the stovetop or in the microwave until hot. For best results, always toast your bread fresh before assembling, and sprinkle the panko crumbs and toppings on just before serving so they stay crisp and vibrant.
FAQs
-
Can I make Roasted Cauliflower Toast vegan?
Absolutely! Use vegan butter in both the purée and the breadcrumbs, swap out the parmesan for your favorite plant-based cheese or nutritional yeast, and stick with vegetable stock for the purée. The result is still rich, creamy, and so satisfying.
-
What bread works best for Roasted Cauliflower Toast?
A thick, rustic sourdough delivers the best crunch and structure, but whole grain or a hearty boule are also great choices. Avoid soft sandwich breads, as they’ll wilt under all the delicious toppings.
-
Can I prepare components ahead of time?
Yes! The cauliflower purée and roasted florets can both be made up to two days ahead. Store them separately, then reheat and assemble to order for the best taste and texture.
-
What other toppings can I use on Roasted Cauliflower Toast?
Feel free to get creative—try crumbled feta, chopped roasted red peppers, a fried egg, or even fresh arugula on top for a peppery bite. The base is endlessly adaptable to whatever you have or crave!
Final Thoughts
Roasted Cauliflower Toast is one of those recipes you’ll reach for whenever you want something comforting, wholesome, and absolutely packed with flavor. I hope you give it a try, play with the toppings, and come back to it again and again—it really does make vegetables the star of the show. Enjoy every crunchy, creamy, lemony bite!
Print
Roasted Cauliflower Toast Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast/Brunch
- Method: Roasting, Boiling, Blending, Toasting
- Cuisine: Modern
- Diet: Vegetarian
Description
This Roasted Cauliflower Toast recipe is a delightful twist on traditional toast, featuring a creamy cauliflower puree, roasted cauliflower florets, and crunchy breadcrumbs on toasted sourdough. It’s a flavorful and satisfying dish perfect for breakfast, brunch, or a light dinner.
Ingredients
Main Ingredients:
- 1 large head cauliflower
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- Salt and pepper
Cauliflower Puree:
- 2 cups vegetable or chicken stock
- 1 sprig rosemary
- 3 cloves garlic, divided
- 4 tablespoons butter, divided
Breadcrumbs Topping:
- 1/3 cup panko
- 2 tablespoons grated parmesan
- 1/4 teaspoon black pepper
Additional:
- 4 slices sourdough bread
- 1/4 cup toasted chopped hazelnuts
- 2 tablespoons chopped chives
- Extra virgin olive oil for drizzling
- Lemon wedges for serving
Instructions
- Preheat oven to 425 degrees F. Cut cauliflower into small florets. Roast ⅔ of the florets with olive oil, oregano, salt, and pepper until charred.
- Prepare Cauliflower Puree: Boil stock with rosemary and garlic. Cook remaining cauliflower until tender. Puree with butter until smooth. Season with salt and pepper.
- Make Breadcrumbs Topping: Brown butter in a pan, add panko, parmesan, and black pepper. Toast until golden brown.
- Assemble Toast: Toast bread, rub with garlic, spread cauliflower puree, top with roasted cauliflower, breadcrumbs, hazelnuts, and chives. Drizzle with olive oil and lemon. Serve.
Notes
- You can customize the toppings with your favorite herbs or nuts.
- Adjust the seasoning of the cauliflower puree to suit your taste.
Nutrition
- Serving Size: 1 toast slice
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 25mg
