Cheesey Cauliflower Toasts

Prep + cook time: 20 mins

Serves: 2


  • 1/2 medium cauliflower (400g), cut into small florets
  • 1 cup (250ml) vegetable stock
  • 1 small clove garlic, peeled
  • 1 small head broccoli (150g), cut into small florets
  • 4 thin slices (120g) sourdough bread
  • olive oil cooking spray
  • ½ cup (125ml) milk
  • 30g vegetarian parmesan-style cheese, grated finely
  • 2 tsp dijon mustard
  • 1/2 cup (60g) shredded light tasty cheese
  • 2 tbsp chopped flat-leaf parsley


  1. Place cauliflower, stock and garlic in a saucepan; bring to boil. Reduce heat to medium; simmer gently, covered, for 4 mins. Add broccoli; cook for a further 5 mins, or until cauliflower is tender.
  2. Meanwhile, preheat oven grill to high. Place sourdough on an oven tray; spray with oil. Grill for 1 min each side or until toasted.
  3. Using a slotted spoon, remove half the cauliflower florets and all of the broccoli; place in a bowl and set aside. Add milk to the remaining cauliflower, stock and garlic in pan. Using a stick blender, puree until smooth. Stir in cheese and mustard; season well.
  4. Spread toasts on tray with a little of the cauliflower sauce. Pile cauliflower and broccoli florets on toasts, then spoon remaining cauliflower sauce over top; sprinkle with cheese. Cook under oven grill for 3 mins or until golden and bubbling. Serve sprinkled with parsley.

Tips: If you don’t have a stick blender, use a blender or food processor instead. You can also serve toasts sprinkled with dried chilli flakes or chives.


17.3g total fat (9.7g saturated fat); 1872kJ (447 cal): 42.4g carbohydrate; 28g protein; 7.4g fibre