Serves a Crowd
Cauliflower Toast Recipe
- Prep time 10 minutes
- Cook time 25 minutes
- Serves 4
Author Notes
If you’re looking for a new way to enjoy your toast in the morning, you came to the right place! Today’s cauliflower toast recipe is a tastier, healthier spin on the simple classic and a worthy contender for National I Love Food Day (September 9).
Made with fresh cauliflower, this recipe is perfect for those following a low-carb or gluten-free diet. We've carefully crafted a simple yet mouthwatering recipe that will leave you feeling satisfied and energized.
To make our Cauliflower Toast, start by finely grating cauliflower florets and combining them with eggs, almond flour, and a pinch of salt. Shape the mixture into toasty slices and bake them until golden brown and crispy. The result? A delightful, nutritious base for all your favorite toppings!
Feel free to get creative with your toppings. Add a smear of avocado, a fried egg, or a sprinkle of feta cheese. You can also experiment with different spices and herbs to personalize your Cauliflower Toast experience.
Not only is this recipe a nutritious alternative, but it's also quick and easy to prepare. In just a matter of minutes, you can have a satisfying and wholesome breakfast ready to fuel your day.
Experience the freshest taste right at your own kitchen! Check out the full recipe right here: https://healthyrecipes101.com/cauliflower/recipe/cauliflower-toast/
For more healthy recipes, please visit:
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- Twitter: https://twitter.com/healthyrecipeus... —Luna Regina
Ingredients
-
20 ounces
cauliflower
-
8
slices sprouted wheat bread
-
8
asparagus
-
6 ounces
cremini mushrooms (halved lengthwise)
-
1 ounce
mozzarella
-
1.5 ounces
almonds (sliced)
-
1 ounce
cheddar cheese
-
0.5 ounces
pan-fried bacon (chopped)
-
2 tablespoons
olive oil (divided)
-
1/2 tablespoon
unsalted butter
-
1 tablespoon
heavy cream
-
1 1/2 tablespoons
sour cream
-
2 teaspoons
milk
-
1/2 teaspoon
paprika
-
1/4 teaspoon
salt
-
1/4 teaspoon
ground pepper
-
2 tablespoons
scallion (chopped)
-
2 tablespoons
parsley (chopped)
Directions
- 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. Serve.
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