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Roasted Cauliflower Toast with Sourdough

Roasted Cauliflower Toast with Sourdough
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Roasted Cauliflower Toast with Sourdough combines the nutty, caramelized edges of roasted cauliflower with the tangy chewiness of thick-cut sourdough bread. This wholesome, easy-to-prepare snack or meal offers a satisfying crunch, bursts of fresh flavors, and versatile toppings that make it perfect for any time of day, from breakfast to light dinner.

Ingredients

Scale

Core Ingredients

  • 1 medium head cauliflower, cut into florets (about 4 cups)
  • 4 thick slices sourdough bread
  • 3 tablespoons olive oil, divided
  • 3 garlic cloves, minced
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh herbs (such as parsley or thyme), finely chopped

Optional Toppings

  • Crumbled feta cheese or goat cheese, as desired
  • Chili flakes, to taste
  • Toasted pine nuts or walnuts, for added crunch

Instructions

  1. Prepare Cauliflower: Preheat your oven to 425°F (220°C). Toss cauliflower florets with 2 tablespoons olive oil, minced garlic, sea salt, and black pepper until evenly coated. Spread them out in a single layer on a baking sheet and roast for about 20 minutes, or until golden and tender.
  2. Toast the Sourdough: While the cauliflower roasts, brush both sides of the sourdough slices with the remaining 1 tablespoon olive oil. Toast the bread on a baking sheet in the oven or in a skillet over medium heat until golden brown and crisp.
  3. Assemble the Toast: Pile generous amounts of roasted cauliflower onto each toasted sourdough slice. Squeeze fresh lemon juice over the top, then sprinkle with chopped fresh herbs. Add optional toppings such as chili flakes or crumbled cheese for added flavor.
  4. Final Touch: Drizzle the toast with a little extra virgin olive oil and add an additional pinch of salt if needed. Serve immediately to enjoy the perfect balance of warmth, crunch, and tang.

Notes

  • Choose firm cauliflower to avoid mushiness after roasting and maintain a satisfying bite.
  • Use day-old sourdough bread for better toasting and less sogginess under toppings.
  • Do not overcrowd the baking sheet to allow even caramelization and roasting of cauliflower.
  • Roast at high temperature (425°F/220°C) to bring out natural sweetness and crisp edges.
  • Add lemon juice at the end to preserve its bright and fresh flavor.

Nutrition

Keywords: roasted cauliflower toast, sourdough toast, vegetarian snack, healthy appetizer, easy recipe, quick meal, fiber-rich snack

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