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Snack recipe · from the recipe book

Smoky Roasted Cauliflower Spread on Toast

A creamy, nutty roasted cauliflower and almond spread with smoked paprika warmth, piled onto crisp whole-wheat toast.

Smoky Roasted Cauliflower Spread on Toast

Ingredients

  • 4¼ cups florets450 gCauliflowercut into small florets
  • 3 cloves9 gGarlicpeeled whole cloves
  • 2 tbsp25 gOlive oildivided
  • 2½ tsp6 gPaprika (sweet or smoked)smoked, divided
  • 1 tsp2 gGround cumin
  • ¼ cup whole40 gAlmonds
  • 1½ tbsp20 gLemon juice
  • 2½ tbsp40 gWater
  • ¼ tsp2 gSalt
  • 1½ tbsp chopped5 gFresh parsleychopped
  • 4 slices128 gWhole-wheat bread4 slices

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. On the pan, toss the cauliflower and garlic with two-thirds of the olive oil, two-thirds of the smoked paprika and the cumin. Spread in one layer.
  3. Roast for 25 minutes, stirring once, until the cauliflower is tender and browned at the edges. Add the almonds to the pan for the last 5 minutes to toast.
  4. Let the vegetables and almonds cool for 5 minutes, then transfer them to a food processor with the lemon juice, water and salt. Blend until smooth and thick, scraping down the sides.
  5. Spoon the spread into a bowl, drizzle with the remaining olive oil, dust with the remaining smoked paprika and scatter the parsley over the top.
  6. Toast the bread until crisp, cut each slice into strips and serve alongside the spread for dipping.

Check labels: Vegan when you buy whole-wheat bread labeled vegan.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Tree nuts, Gluten. Some brands contain milk, egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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