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