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Cauliflower Melts

Cauliflower Melts

A yummy brunch and uses that glut of cauliflower from your garden.

Ready in: 70 minutes

Serves: 4

Complexity: very-easy

kcal: 144

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¼ cup rice bran oil
2 garlic cloves, minced
cauliflower, cut in 8 slabs
½ cup raisins
¼ cup white wine
¼ cup shelled pistachios
8x 1 cm thick slices sourdough bread
120 g tasty cheese, cut in 8 slices
2 tbsp chopped parsley


Preheat the oven to 175°C and line a baking sheet with baking paper.
In a bowl, combine the oil, garlic, SIDS SALT & PEPPER. Add the cauliflower slabs and toss to coat. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs and bake another 10-20 minutes, until softened and roasty. Set aside to cool but keep the oven on.
Meanwhile, in a small bowl, soak the raisins in wine for 10 minutes. Drain.
In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese and sprinkle with SIDS CRAZY SALT.
Bake until the cheese melts, 7-10 minutes. Top the toasts with chopped parsley and serve immediately.