Ingredients

1 medium/large head

cauliflower, washed and cut into small florets

3 tablespoons

of olive oil

½ teaspoon

Aleppo red pepper flakes

½ teaspoon

lemon pepper

A good pinch

sea salt

½ teaspoon

turmeric powder

½ cup

grated Gruyère cheese

¼ cup

grated Parmesan cheese

3.5 tablespoons

sour cream

1 teaspoon

Dijon mustard

4 slices

thick sourdough bread

1 tablespoon

chopped fresh parsley

Tasty combination of the comfort food classics classic cauliflower cheese and cheese on toast.

Recipe with kind permission from @nikibakes

Method

Preheat your oven to 200°C. Spread the cauliflower florets on a sheet pan, drizzle with olive oil, and season with sea salt, lemon pepper, turmeric powder and Aleppo red pepper flakes. Roast for 25–30 minutes until tender and slightly caramelized.
In a mixing bowl, combine the roasted cauliflower with Gruyère, Parmesan, sour cream, and Dijon mustard. Mix until evenly coated and cheesy.
Lightly toast the sourdough slices in a toaster or under the broiler for a few minutes until crisp on the edges.
Spoon the cauliflower-cheese mixture generously over each slice of toasted bread, spreading it evenly to the edges.
Return the toasts to the oven and bake for 8–10 minutes at the same temperature, or until the cheese is melted and golden on top. Sprinkle with chopped parsley, extra lemon pepper and Alleppo chili flakes and serve warm. Perfect with a fresh and zingy side salad. Enjoy!