Ingredients
Scale
- 1 medium head of cauliflower (cut into small florets)
- 3 tbsp olive oil
- Salt and pepper to taste
- 4 slices of artisanal bread (sourdough, multigrain, or ciabatta recommended)
- 1 cup ricotta cheese (whole milk preferred for creaminess)
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ¼ cup chopped fresh parsley or dill
- Optional: Red pepper flakes for heat
Instructions
- Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 20–25 minutes, flipping halfway through, until golden brown and tender.
- Toast the bread slices in the oven or on a grill pan until golden and crisp. Spread a generous layer of ricotta on each slice, drizzle with lemon zest, and season lightly with salt and pepper.
- Top each slice of bread with roasted cauliflower, pressing gently to adhere. Drizzle with fresh lemon juice and sprinkle with chopped herbs. Add a pinch of red pepper flakes if desired for a touch of heat.
- Arrange the toasts on a platter and garnish with additional herbs or microgreens for presentation. Serve warm or at room temperature.
Notes
- For gluten-free options, use gluten-free bread or rice cakes.
- Substitute frozen cauliflower by thawing and patting dry before roasting, though fresh yields better texture.
- Make ahead: Roast the cauliflower and toast the bread in advance; assemble just before serving.
- Experiment with other roasted vegetables like broccoli, zucchini, or sweet potatoes for variety.
- Drizzle high-quality olive oil or sprinkle flaky sea salt for added elegance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Roasting
- Cuisine: American-Inspired
Nutrition
- Serving Size: 1 toast (approx. 150g)
- Calories: 260 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 15 mg