Oh yes! It’s finally here!
I think I’ve been teasing this recipe with y’all since the summer, but I could not share it until it was absolutely perfect. I already have a ricotta recipe on the blog, but I wanted something that could be a little bit sweet. Because even spicy Sarah needs a sweet thing once in a while.
And boy, do I have it!
These may seem like some high maintenance toasts, but they’re actually not too bad, considering you’re not boiling milk over the stove and hoping it will not burn. I am the worst when it comes to watching food making sure it does not burn. I have to literally pay so much attention because, the second I turn my head… it just all goes south.
Now, this is not the first toast recipe I’ve posted either. And I have to say, I’d like to think of myself as liking toast before toast was cool. For breakfast, as a kid, I used to love cottage cheese toasts topped with dried cranberries and honey. And I’d like to think that, for my dairy sensitive self, this is the 2.0 version.
So let’s get to it: CAULIFLOWER RICOTTA
I know it sounds a little weird… but go with me on this. It tastes pretty darn close to the real thing, is nut free, and is all around delish. Plus the most intensive thing you have to do is steam the cauliflower. Then just pulse it in a food processor (I love this one) with some other goods, and top with your favorite toppings. I love this balsamic tomato and strawberry salad, but use any fruit you’ve got. Win win!
I have loved topping toasts with it or adding a dollop to pasta. Frankly, I have been found without pants eating this with a spoon at 12 AM with the fridge door open. I’m guessing that is a good gauge about how good it is!
Yields 1.5 cups
35 minPrep Time
15 minCook Time
50 minTotal Time
- 3 cups chopped cauliflower
- 1 teaspoon fresh thyme leaves
- 1/4 cup raw sunflower seeds, soaked for 3-4 hours
- 2 tablespoons olive oil
- zest and juice from 1 lemon
- 1/2 teaspoon nutritional yeast
- 1/2 teaspoon sea salt
- 4 slices bread or sliced baguette, toasted
- handful cherry tomatoes, halved
- 3-4 strawberries, cut in half and sliced lengthwise
- good quality balsamic vinegar
- fresh mint, for serving
Set up a steamer basket over a large pot of simmering water. Place the cauliflower into the basket and cover the pot with a tight fitting seal. Allow to steam for 10-15 minutes, or until the cauliflower to tender
Carefully transfer cauliflower to the bowl of a food processor. Add thyme, soaked sunflower seeds, olive oil, lemon zest, lemon juice, nutritional yeast, and sea salt to the bowl with the cauliflower. Pulse a few times to break up the cauliflower, then run on high until you have a smooth texture.
Scrape the ricotta into a bowl, cover, and put in the refrigerator. Allow to cool at least 30 minutes before serving.
While the ricotta cools, toss tomatoes, strawberries, balsamic vinegar, and mint, reserving some mint for the top.
To serve, dollop toasted bread with ricotta. Top with fresh salad. EAT.