Avocado toast has been done – it’s been done deliciously and in so many ways and I love all of them, but you know I’m not so big on the “toast” part. A slice of simple carbs, while delicious, doesn’t constitute as a wholesome meal (well…most of the time). That’s why I love this version of avocado toast on cauliflower “toast”. This is a lighter, healthier take on the original, completely vegan and ready for you to make your own. I highly recommend doubling up on the “toast” recipe, because you’ll want some extra around for the next day!
Avocado Cauliflower “Toast”
1 pound cauliflower florets
3 T. ground chia seeds
3 T. water
½ cup almond meal
pinch sea salt
1 tsp. dried Italian herbs
1/4 tsp, garlic powder
fresh squeeze lemon juice
pinch garlic powder
pinch sea salt
cracked black pepper
Optional toppings: cucumber slices, cherry tomatoes, onions, radish, sprouts
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the cauliflower florets in a food processor, and pulse until a rice-like texture is created or buy the pre-riced fresh cauliflower (Trader Joe’s and Whole Foods carry)
Pour the cauliflower into a large pot, add water to cover, and bring to a boil. Cover, reduce the heat and allow to cook for about 5 minutes. Drain the liquid, and allow the cauliflower to cool for a several minutes (you can place in the fridge to speed this process up)
Make a chia “egg” by mixing together 2 tablespoons of ground chia with 3 tablespoons of water. Set aside and allow the mixture to thicken.
Once the cauliflower has cooled, transfer it into a nut milk bag. Squeeze the cauliflower to drain all of the excess moisture out. This step is quite laborious and will take several minutes – you will be surprised at just how much liquid will be squeezed out, but it’s super important to squeeze as much moisture as possible out of the cauliflower for this recipe to turn out!
Place the “drained/squeezed” cauliflower in a large bowl, and add the chia “egg”, almond meal along with the almond meal, a sprinkle of fresh herbs, pinch of sea salt, and pinch of garlic powder. Use hands to combine into the “dough”.
Press the dough into the parchment-lined baking sheet, keeping the crust about ¼-inch thick. Bake at 400F for 30 minutes, until the top is lightly golden and dry to the touch. Then carefully turn over and cook for additional 10-12 minutes.
Remove the “bread” from the oven and allow it to cool.
Mash avocado with a pinch of Himalayan salt, squeeze of lemon, garlic and drizzle of olive oil. Cut the cauliflower bread into 4 pieces, spread with a generous serving of avocado and top with toppings of your choice.