Description
This Roasted Cauliflower Toast recipe is a delightful twist on classic toast, featuring creamy cauliflower puree, roasted cauliflower florets, and a crunchy breadcrumb topping. It’s a perfect dish for a cozy 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
Breadcrumb Topping:
- 1/3 cup panko
- 2 tablespoons grated parmesan
- 1/4 teaspoon black pepper
Assembly:
- 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: Preheat oven to 425 degrees F.
- Roast Cauliflower: Cut cauliflower into florets, toss with olive oil, oregano, salt, and pepper. Roast for 20 minutes until charred.
- Prepare Cauliflower Puree: Simmer remaining cauliflower with stock, rosemary, and garlic. Puree with butter until smooth.
- Make Breadcrumb Topping: Toast panko in browned butter, then mix with parmesan and black pepper.
- Assemble: Toast bread, spread with cauliflower puree, top with roasted cauliflower, breadcrumbs, hazelnuts, and chives. Drizzle with olive oil and lemon juice.
Notes
- You can customize the toppings with additional herbs or nuts for extra flavor.
- Feel free to adjust the seasoning of the cauliflower puree to suit your taste preferences.
- Make sure to watch the breadcrumbs closely to prevent burning.
Nutrition
- Serving Size: 1 toast slice
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg
