Avocado Cauliflower Toast
My two daughters are at the national goat show this week with their grandparents experiencing what Nebraska has to offer. It’s pretty darn special that they are able to get out, explore and get a taste of farm life for a few weeks each summer and spend quality time with Grandma and Grandpa. They’ll be heading back to the farm mid-July for my hometown county fair and participating with animal shows, baking and crafts as well. We have some work to do before then! With them gone for the week, I’m focusing on beginning the summer with healthy light lunches like these avocado cauliflower toasts which is a cauliflower toast base topped with avocado in multiple ways.
Low carb and keto friendly, cauliflower has the ability to blend with other ingredients without lending a ton of taste. This toast starts with riced cauliflower which is combined with cheese, egg, flax and seasonings to create a rounded flavor that lends just a hint of nuttiness. These cauliflower toasts are hand-holdable once cooled and can be made with any variety of topping from melted cheeses or pizza fixings to other savory options. For an easy vegetarian meal or snack, top with avocado slices and caprese or a cucumber with spiced up mayo for a twist on the traditional avocado toasts. Feel free to top these toasts with any other savory toppings as well!
- CAULIFLOWER TOAST INGREDIENTS (makes 4 toasts)
- 1 head cauliflower, riced (about 3 cups)
- 1 egg
- 1 tablespoon flax meal (ground flaxseed)
- ½ cup shredded cheddar, Monterey jack or try smoked gouda
- ¼ teaspoon pink Himalayan or smoked salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder or onion powder
- CAPRESE TOPPING (for 1 whole toast - slice into 2 triangles)
- 1 avocado, pitted, peeled and sliced into thin strips
- 1 tomato, sliced
- 4 slices fresh mozzarella
- 2 leaves fresh basil, chopped
- drizzle with balsamic vinegar
- SPICY CUCUMBER TOPPING (for 1 whole toast - slice into 2 triangles)
- 1 avocado, pitted peeled and sliced into thin strips
- ½ cucumber, sliced
- 2-4 tablespoons spicy mayo (or just stir in chili paste into plain mayo to desired taste)
- ¼ teaspoon black sesame seeds
- sprinkle red chili flakes and chopped cilantro for garnish
- Rice the cauliflower by cutting it into florets first and then pulsing in a food processor until it’s the size of rice grains. You may purchase it already riced instead if desired.
- Cook riced cauliflower either in a steamer basket or via microwave about 7 minutes until soft.
- Let cool until cool enough to handle and then wrap the cauliflower in cheese cloth.
- Squeeze out as much water as you can. You want this to be as dry as possible so it resembles a crumbly dough afterwards. Working in smaller batches to squeeze it out may be easier for some.
- Place the cauliflower in a bowl and mix in the rest of the bread ingredients.
- Preheat oven to 450 degrees and line a baking sheet with parchment paper or lightly brush a baking sheet with olive oil.
- Divide dough into 4 equal pieces and form them into squares with your hands on the prepared baking sheet.
- Bake 15-17 minutes until browned.
- Remove from oven and let cool 10 minutes before removing from the pan.
- Gently life each toast from the pan and top with desired toppings and cut into triangles for easier eating. Serve immediately.
Bread will get soggy if you use wet toppings and let it sit. If you are not planning to eat it right away, store in an airtight container and apply topping right before eating.
Copyright secured by Digiprove © 2018