Cauliflower and Ricotta 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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Chou-fleur
100 g
Ricotta
(Contient: Lait)
2 pièce(s)
Pain à sandwich
(Contient: Blé, Orge Peut contenir: Noix, Sésame, Soya)
56 g
Mélange roquette et épinards
1 pièce(s)
Tomate
7 g
Ciboulette
½ tasse(s)
Cheddar blanc, râpé
(Contient: Lait)
4 g
Sel d'ail
(Peut contenir: Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
4 g
Flocons de piment
(Peut contenir: Sulfites, Noix, Moutarde, Soya, Lait, Sésame, Triticale, Blé, Arachides)
½ cs
Vinaigre de vin blanc
(Contient: Sulfites)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
1.66 cs
Huile*
¼ cc
Sucre*
0.13 cc
Sel*
0.12 g
Poivre*
Informations nutritionnelles
Ustensiles
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 1/2 tbsp (1 tbsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 2 tsp (4 tsp) 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.