Cauliflower Toast Recipe
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Ingredients (18)
- 20 oz cauliflower
- 8 slices sprouted wheat bread
- 8 oz asparagus
- 6 oz cremini mushrooms halved lengthwise
- 1 oz mozzarella
- 1.5 oz almonds sliced
- 1 oz cheddar cheese
- 0.5 oz pan-fried bacon chopped
- 2 tbsp olive oil divided
- 1/2 tbsp unsalted butter
- 1 tbsp heavy cream
- 1 1/2 tbsp sour cream
- 2 tbsp milk
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 2 tbsp scallion chopped
- 2 tbsp parsley chopped
INSTRUCTIONS
Preheat the oven to 425℉.
Rub 20 oz cauliflower florets with 1 tbsp olive oil. Transfer them to a baking dish.
Rub the 6 oz mushrooms and 8 oz asparagus with 1 tbsp olive oil and 1/2 tsp paprika. Place them on the same baking dish with the cauliflower.
Put the baking tray in the oven and bake for 15 minutes.
Spread 1/2 tbsp butter on 8 slices of bread.
Once the veggies are cooked through, remove them from the oven. Put the bread in the oven and bake for 5 minutes.
In a bowl, add baked cauliflower, 1/4 tsp salt, 1/4 tsp pepper, 1 tbsp heavy cream, 1 1/2 tbsp sour cream, 0.5 oz bacon, 2 tbsp milk, 1 oz mozzarella, and 1.5 oz sliced almonds. Whisk together until well combined.
Place half of the cauliflower mixture in another bowl. Use a hand blender to blend until smooth. Return the blended mixture to the cauliflower bowl and mix until combined.
Mound the cauliflower mixture evenly on each slice of toast and top with 1 oz cheddar cheese. Bake 425℉ for another 5 minutes.
Transfer to plates and sprinkle with 2 tbsp parsley and 2 tbsp scallions.
Serve.