Roasted Cauliflower Toast with Garlic, Parmesan, and Hazelnuts Recipe
This Roasted Cauliflower Toast is a delightful and savory open-faced sandwich featuring tender roasted cauliflower infused with garlic, rosemary, and oregano, layered on toasted sourdough bread topped with a crispy Parmesan-panko crust, toasted hazelnuts, and fresh chives. It combines comforting roasted flavors with a nutty crunch and a bright lemon finish, perfect for a satisfying snack or light meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Snack
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cauliflower & Roasting
- 1 large head cauliflower
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 3 cloves garlic, divided
- 1 sprig rosemary
- 2 cups vegetable or chicken stock
- 4 tablespoons butter, divided
Topping & Bread
- ⅓ cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon black pepper
- 4 slices sourdough bread
- ¼ cup toasted chopped hazelnuts
- 2 tablespoons chopped chives
- Extra virgin olive oil for drizzling
- Lemon wedges for serving
Instructions
- Prepare and roast the cauliflower: Preheat the oven to 400°F (200°C). Remove the leaves and core from the cauliflower and cut it into medium-sized florets. Toss the florets in olive oil, dried oregano, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until golden and tender.
- Make the cauliflower broth: In a saucepan, add 2 cups of vegetable or chicken stock, the rosemary sprig, and 1 clove of garlic (smashed). Bring the stock to a simmer and let it infuse for 10 minutes. Remove rosemary and garlic, then keep warm.
- Sauté the cauliflower: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the roasted cauliflower and sauté until slightly caramelized, around 4-5 minutes. Add a splash of infused stock if needed to keep it moist.
- Prepare the crispy topping: In a small pan, melt the remaining 2 tablespoons of butter, add the panko breadcrumbs, grated Parmesan, ¼ teaspoon black pepper, and 2 cloves minced garlic. Toast this mixture over medium heat until golden and crispy, about 3-4 minutes. Remove from heat and set aside.
- Toast the bread: Lightly drizzle the sourdough slices with olive oil. Toast them in a pan or oven until crisp and golden on both sides.
- Assemble the toast: Spoon the warm sautéed cauliflower over each toasted bread slice. Sprinkle evenly with the Parmesan-panko topping, toasted chopped hazelnuts, and chopped chives.
- Finish and serve: Drizzle a little extra virgin olive oil over the assembled toasts. Serve immediately with lemon wedges on the side for a fresh citrus boost.
Notes
- You can use either vegetable or chicken stock based on your preference or dietary needs.
- For a vegan version, substitute butter with vegan margarine and Parmesan with a vegan alternative or nutritional yeast.
- To toast hazelnuts, spread them on a dry pan over medium heat, stirring frequently until fragrant and slightly browned, about 5-7 minutes.
- Make sure the bread is toasted well to prevent sogginess under the cauliflower topping.
- This recipe can be doubled easily for larger gatherings.
