Cauliflower and Broccoli Toast with Arugula, Chevre, and Chile Pesto

Published on June 6th 2022 by SNBC

Yield
4

Prep Time
5 min

Cook Time
25 min

Difficulty
Intermediate

The earthy flavors from the charred cauliflower, slight bitterness from the roasted broccoli, and tang of the chevre pair well with Hazy Little Thing IPA. The flavors complement and contrast one another. The citrus notes in the beer are highlighted and the bitterness decreases on the palate.

Chile Pesto

Ingredients

1 each poblano pepper
1 each jalapeno pepper
1 each serrano pepper
½ cup (1.5 oz) walnuts
2 each garlic cloves
¼ tsp black pepper, ground
1 tsp kosher salt
3 Tbsp canola or vegetable oil
1 Tbsp olive oil
2 Tbsp white wine or champagne vinegar

Roasted Cauliflower & Broccoli

Ingredients

1 head Cauliflower, cut into bite size pieces
2 each Broccoli Crown, cut into bite size pieces
¼ cup olive oil
1 tsp kosher salt
¼ tsp black pepper, ground

Assembling the Toast

Ingredients

¼ cup walnuts, chopped
½ cup chevre, crumbled
1 cup chile pesto
1.5 oz arugula
½ tsp lemon vinaigrette
4 slices whole grain boule, toasted or grilled

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.