Preheat the oven to 430℉.
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 430℉ for another 5 minutes.
Transfer to plates and sprinkle with 2 tbsp parsley and 2 tbsp scallions.