Directions

Step 1

Preheat oven to 425°F. Make the chile pesto by removing the stems, seeds and ribs from the poblano, jalapeno and serrano and discard. Rough chop the peppers.

Step 2

Place chopped chiles, garlic, walnuts, salt and pepper into a food processor and pulse until ingredients are fine chopped. While food processer is running drizzle in oil and vinegar and puree until pesto consistency, set aside.

Step 3

Once oven is preheated toss cauliflower and broccoli in a bowl with olive oil, salt, and black pepper. Lay out in a single layer onto a baking sheet (it’s important not to over crowd your pan). Roast 10-12 minutes until you achieve a nice charred, roasted color.

Step 4

Assemble the toast. Spread ¼ cup chile pesto per toasted slice of whole grain. Divide the roasted cauliflower and broccoli between the toast. Combine arugula and lemon vinaigrette in a bowl, toss and place on top. Sprinkle each piece of toast with 1 tablespoon of chopped walnuts and 2 tablespoons of crumbled chevre.

Step 5

Pour a glass of Sierra Nevada Hazy Little Thing IPA and enjoy!