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Romesco Roasted Cauliflower Toasts

  • Author: Flora & Vino
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins


Upgrade your toasts with this delicious nut butter based romesco sauce and roasted cauliflower. Enjoy this toast spread for a light lunch, tasty snack, or appetizer. Perfect for any season, this sauce adds intrigue to any meal!


  • 1 small head of cauliflower
  • 2 tsp avocado oil
  • 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 and freshly ground black pepper (to taste)
  • Seeded toast (GF if applicable)
  • Handful of basil or parsley
  • Handful of spinach
  • Hemp hearts


  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Slice the cauliflower into ½-inch slabs and place onto the baking sheet.
  3. Drizzle with avocado oil (omit this step if OF) 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.
  4. 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.
  5. Blend until smooth.
  6. For thinner sauce, add more almond milk or water in 1 TBS increments to reach desired consistency. You want the sauce to be thick so it doesn’t run everywhere when spread.
  7. 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.
  8. Store leftover romesco sauce in an airtight container in the fridge for up to two weeks.

  • Category: Toast, Snack
  • Cuisine: Gluten-Free, Oil-Free