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Cauliflower Toast Recipe

This cauliflower toast recipe introduces a new way to transform your regular breakfast toast into something healthier and tastier.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: Cauliflower Toast, Cauliflower Toast Recipe
Servings: 4 servings
Calories: 483kcal
Author: Luna Regina


  • 20 oz cauliflower
  • 2 tbsp olive oil divided
  • 8 oz asparagus
  • 6 oz cremini mushrooms halved lengthwise
  • 1/2 tsp paprika
  • 1/2 tbsp unsalted butter
  • 8 slices sprouted wheat bread
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1 tbsp heavy cream
  • 1 1/2 tbsp sour cream
  • 0.5 oz pan-fried bacon chopped
  • 2 tbsp milk
  • 1 oz mozzarella
  • 1.5 oz almonds sliced
  • 1 oz cheddar cheese
  • 2 tbsp scallion chopped
  • 2 tbsp parsley chopped


  • Preheat the oven to 430℉.
    preheat the oven
  • Rub 20 oz cauliflower florets with 1 tbsp olive oil. Transfer them to a baking dish.
    Rub the cauliflower with olive oil
  • 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.
    Rub the vegetables with oil and seasonings
  • Put the baking tray in the oven and bake for 15 minutes.
    Bake the cauliflower and vegetables.
  • Spread 1/2 tbsp butter on 8 slices of bread.
    Spread butter on toast
  • Once the veggies are cooked through, remove them from the oven. Put the bread in the oven and bake for 5 minutes.
    bake the toast
  • 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.
    Season the baked cauliflower
  • 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.
    Blend half of the cauliflower mixture
  • Mound the cauliflower mixture evenly on each slice of toast and top with 1 oz cheddar cheese. Bake 430℉ for another 5 minutes.
    Mound the cauliflower mixture on toast. Bake.
  • Transfer to plates and sprinkle with 2 tbsp parsley and 2 tbsp scallions.
    Sprinkle with parsley and scallions
  • Serve.
    garnish and serve


Serving: 1serving | Calories: 483kcal | Carbohydrates: 39g | Protein: 12g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 29mg | Sodium: 585mg | Potassium: 883mg | Fiber: 16g | Sugar: 6g | Vitamin A: 812IU | Vitamin C: 75mg | Calcium: 191mg | Iron: 3mg