Cheesy Cauliflower Toasts
with Chives
Savour the deliciousness in these Cheesy Cauliflower Toasts, roasted cauilflower mixed with creamy ricotta and sharp cheddar for a perfectly golden, melty finish. Served with a fresh arugula-spinach side salad, this dish offers a delightful contrast of rich, cheesy goodness and a light, peppery bite, making for a balanced and satisfying meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Cauliflower
100 g
Ricotta Cheese
(Contains Milk)
2 unit(s)
Sandwich Bun
(Contains Wheat, Barley May contain Walnuts, Wheat, Barley, Oats, Rye, Sesame, Soy, Triticale)
56 g
Arugula and Spinach Mix
1 unit(s)
Tomato
7 g
Chives
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 tsp
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.12 g
Pepper*
Nutrition Values
Utensils
Instructions
- Cut cauliflower into bite-sized pieces.
- To a parchment-lined baking sheet, add cauliflower and 1 tbsp (2 tbsp) oil. Season with half the garlic salt and pepper, then toss to coat. Arrange in an even layer.
- Roast on the bottom rack of the oven for 14-16 min, until golden.
- Meanwhile, cut tomato into 1/4 inch pieces.
- Thinly slice chives
- In a large bowl, add ricotta, 1/4 tsp chili flakes, half the cheddar and half the chives. Season with salt and pepper, then stir to combine.
- Meanwhile, in an another large bowl, whisk together vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Add arugula-spinach mix and tomatoes, then season with salt and pepper. Do not toss until step 6. Set aside.
- Meanwhile, to a small microwave-safe bowl, add 2 tbsp (4 tbsp) butter. Microwave on high for 30 sec-1 min, until butter is melted.
- Halve buns, then place on an unlined baking sheet, cut-side up.
- Brush butter over top and sprinkle with remaining garlic salt.
- Toast on the middle rack of oven for 4-6 min, until golden-brown. (TIP: Keep your eye on them so they don’t burn!)
- Add roasted cauliflower to the bowl with the ricotta. Stir to combine.
- Spread cauliflower-ricotta mixture over toasts.
- Sprinkle with remaing cheddar cheese.
- Bake on the middle rack of oven for 3-4 mins, until golden brown.
- Toss salad to combine.
- Divide toasts and salad between plates.
- Sprinkle remaining chives over toasts.
