I saw a funny video recently of a comedian making a joke about how cauliflower has had a successful last few years.
Cauliflower used to just be cauliflower but now it can be pizza, buffalo wings, tacos, alfredo sauce, mac + cheese and the list goes on. Cauliflower has saved the day for me more than once that is for sure.
Cauliflower is definitely a favorite vegetable of mine. Even when I simply toss it in a bit of olive oil, garlic, and turmeric and roast it. It works well with everything when prepared this way.
Anytime I can get more veggies into my meal I’m happy and cauliflower helps me to do just that.
These Cauliflower Toasts with Avocado, Spinach and Lemon are Keto, Gluten Free, and Paleo and so delish. And, you don’t have to top with just avocado. You can top them with anything you want. These also work perfectly for mini pizzas!
In addition, if you like to food prep you can double the batch and freeze the rounds. Just be sure to put parchment paper between each round to ensure they don’t stick. When you are ready to use them you can heat them in a pan, the oven or an air fryer. An air fryer is my favorite method. I have not tried popping them in a toaster but you could probably do that too. If you do and it works well please let me know in the comments.
LOVELY INGREDIENTS FOR VIBRANT HEATH:
Cauliflower: is an amazing source of almost every vitamin and mineral that you need. It is high in fiber, antioxidants as well as choline. Choline is important and plays a number of roles in the body. It has been shown to help with keeping the brain and nervous system healthy.
Pasture Raised Eggs: are high in omega-3 fatty acids, vitamin D, antioxidants, and choline. They also help increase levels of HDL (good cholesterol).
Avocado: is an amazing source of healthy fat, vitamins C, E, K, and B6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, potassium, lutein, and beta-carotene.
Spinach need I say more! Rich in an array of nutrients and minerals. You can never have too much spinach in your diet.
Olive Oil: has anti-inflammatory properties, polyphenols, and is good for brain health. Daily consumption of olive oil has been shown to protect from many modern day diseases.
Lemon: is high in vitamins and minerals such as vitamin C and B6. It has also been shown to be anti-cancer and to help with digestion and blood sugar regulation.
- 1 pasture raised egg
- 1 cup cauliflower rice (you can use frozen or fresh)
- 1 oz of any cheese you like
- 1 handful of fresh spinach sliced
- ½ avocado
- Olive oil
- Crushed red pepper
- fresh squeezed lemon or lime juice + zest
- Any seasonings (I only use pink salt)
- If using frozen cauliflower rice, pop it in the microwave to defrost and then squeeze as much water out of it as you can. You can use a nut milk bag, cheesecloth, fabric or paper towel. If using fresh cauliflower you can skip this step.
- Shred whatever cheese you prefer to use. I like to shred it myself to avoid the cellulose (wood pulp) that is used as an anti-caking agent in shredded cheese. Plus it only takes a second and tastes way better! But, if you want to use pre-shredded cheese you totally can!
- Crack the egg in a small bowl and lightly scramble it. Add in the cauliflower, seasonings and cheese. Mix well.
- Line a baking sheet with parchment paper. Spoon the mixture onto the baking sheet in four rounds. Bake at 425 degrees for 15-20 min flipping once or twice. You want to cook them until golden.
- While the cauliflower toasts are cooking, mash ½ an avocado and slice the fresh spinach.
- When the cauliflower toasts come out of the oven top with the mashed avocado, sliced spinach, a drizzle of good quality olive oil and citrus juice + zest ,a sprinkle of crushed red pepper + salt.
I hope you love this recipe as much as I do!
In Love, Health + Gratitude,
Katie