Upgrade your toasts with a nut butter based romesco sauce and roasted cauliflower. Enjoy this toast spread for a light lunch, tasty snack, or appetizer!
Happy Toast Tuesday, friends!
Does anyone else feel like they let down the almighty toast gods if they don’t stick a slice of bread in the CusineArt each Tuesday and watch the bread glow yellow and then…POP!
Top it, toast it.
Well, today, you’re in luck, because I’ve got the toast toppings all picked out for you.
This Romesco Roasted Cauliflower Toast is one of my favorite pairings for any season, combining roasted cauliflower and herbs with a creamy veg and nut-based romesco sauce.
You bring the bread, I’ll bring the recipe.
What You Need to Make Romesco Roasted Cauliflower Toast
Have you tried romesco sauce before?
I hadn’t until recently, and now I’m addicted!
Romesco is a nut and red pepper-based sauce with Spanish origins. The sauce is bright, peppery, nutty, and oh so creamy.
Most romesco sauces that I’ve seen use raw soaked almonds to get the nutty flavor, but I decided to skip this step and throw in one of my favorite nut butters, Nuttzo, for creaminess.
Easy romesco, yes please.
If you can’t find Nuttzo, sub your favorite almond butter instead.
I also threw a cored tomato in mine for extra veg and made my version oil-free!
How to Use Romesco
If you make this recipe, you will undoubtedly have leftover romesco sauce. And this is a GOOD thing friends because you’re going to want it! Trust me.
Here are just a few ideas for how to use your leftover romesco:
As a dip for raw or roasted veggies,
In Buddha bowls or salad bowls,
Spread onto crackers,
As a dressing for my Oil Free Yam Fries or Oil-Free Purple Sweet Potato Fries,
Served with My Favorite Veggie Scramble (a personal favorite pairing of mine!), and…
By the spoonful!
How to Make Romesco Roasted Cauliflower Toast
If you follow me on Instagram, you know I usually share a new #toasttuesday combo each week.
I love how versatile toast so much that I finally created a “Toast!” section on the blog.
What do you think? I’d love to hear your thoughts on whether toast recipes are something you’d like to see less or more of.
Unfortunately, that means I need to occasionally stop “toasting” with new creations to actually, you know, pop in here and post them from time to time.
The struggle.
How to Serve Romesco Roasted Cauliflower Toast
Enjoy these toasts as a light lunch, entree, or anytime snack.
The sauce and roasted veg can be served warm or chilled, making this pairing super versatile!
I like assembling mine chilled and open-faced for a picnic in summer and warmed up and smashed together as a sandwich in colder months.
Swap out your herbs for different flavors– I alternate between parsley and basil.
If you’re already in the toasty mood, feel free to throw your other favorite veg on this toast, too! I think zucchini, onion, or eggplant would be fantastic here, too.
Enjoy!
More Toast Recipes
-
Lemon-Y Smashed Pea Toasts
-
Caramelized Banana & Toasted Sunflower Seed Toast
-
Blackberry Basil Yogurt Toast
-
Strawberry Rhubarb French Toast
-
Vegan Sourdough French Toast
-
Strawberry Hemp Heart Avocado Toast
-
Tempeh, Lettuce, Avocado, & Tomato (TLAT) Toast
-
White Bean Ricotta & Baby Artichoke Toast
-
Apple Pie Avocado Toast
-
Peanut Butter Blueberry Rice Cake Toast
-
Avocado Raspberry Rice Cake Toast
-
Chickpea Free Purple Sweet Potato Toast
I Want to Hear From You
If you make this Romesco Roasted Cauliflower Toast recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
XO Lauren
Romesco Roasted Cauliflower Toasts
- Total Time: 45 mins
- Yield: 3-4 servings
- Diet: Vegan
Description
Upgrade your toasts with a nut butter based romesco sauce and roasted cauliflower. Enjoy this toast spread for a light lunch, tasty snack, or appetizer!
Ingredients
Roasted Cauliflower
- 1 small head of cauliflower
- 2 tsp avocado oil
Romesco Sauce
- 1 tomato, cored
- 1 large or 2 small roasted red pepper, fresh or from a jar
- ¼ cup Nuttzo (or sub any nut butter)
- 1/4 tsp garlic powder
- 2 TBSP unsweetened almond milk
- 1 TBSP red wine vinegar
- 2 tsp sweet paprika
- Himalayan sea salt, to taste
- Black pepper, to taste
For serving
- Seeded toast (gluten-free, if needed)
- Handful of basil or parsley
- Handful of spinach
- Hemp hearts
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Slice the cauliflower into ½-inch slabs and place onto the baking sheet.
- Drizzle with avocado oil (omit this step if avoiding oil) and season with a bit of Himalayan salt and pepper and bake for 30 to 35 minutes or until tender in the middle and golden around the edges.
- Meanwhile, mix your romesco sauce. Add the tomato, roasted red pepper, nut butter, garlic powder, almond milk, red wine vinegar, sweet paprika, and a pinch of salt and pepper to a blender.
- Blend until smooth.
- For thinner sauce, add more almond milk or water in 1 TBSP increments to reach desired consistency. You want the sauce to be thick so it doesn’t run everywhere when spread.
- To assemble the toasts, spread romesco sauce on toasted bread and top with fresh herbs, spinach, roasted cauliflower, and sprinkle with hemp hearts. Serve immediately.
- Store leftover romesco sauce in an airtight container in the fridge for up to two weeks.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Toast, Snack
- Method: Oven-Bake, Blender
- Cuisine: Gluten-Free, Oil-Free
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