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
Units
Scale
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
