MAKES 1 TOAST
We heard that Oprah Winfrey loves avocados and cauliflower, so we started eating avocados and cauliflower.
In this crazy world we live in, there are only a few things we can trust. Oprah Winfrey is unequivocally one of them. So when O posted a video to Instagram showing off her bounty of cauliflower from her beloved garden telling kale, to “move over, cauliflower is coming through,” we immediately wiped kale from our Fresh Direct order and replaced it with cauliflower. And just like that, kale was canceled. What Oprah says goes. Sorry, we don’t make the rules.
She then revealed to Trevor Noah that she brings her own bread and own avocados while traveling in an attempt to express the most relatable thing about her. Celebrities! They’re just like us! While we may not relate to owning our own orchard farm, we couldn’t relate more to Oprah’s love for cauliflower, bread, and avocados.
Enter our Fall Market Special, Cauliflower Tabouleh Avocado Toast. Two of Oprah’s favorites combined in the best way to eat anything on a THICC slice of toast. We’re not saying that this Fall Market Special was made for Oprah, but we are not, not saying that either. Check out our recipe below.
YOU GET A TOAST, YOU GET A TOAST, EVERYBODY GETS A CAULIFLOWER TABOULI AVOCADO TOAST!!!!!!
1 cup almonds
4 Tbsp nutritional yeast
2 Tbsp pure maple syrup
sea salt, to taste
1/2 cauliflower head
1/2 cup tomato, diced
1/4 cup cucumber, seeded and diced
2 Tbsp fresh parsley, chopped
1 Tbsp fresh mint, chopped
2 Tbsp fresh lemon juice
1/2 Tbsp soy sauce
2 Tbsp extra virgin olive oil
1 slice multigrain bread, toasted
1/2 avocado, smashed
1 pinch red chili flake
1 pinch fresh parsley, chiffonade
2 turns freshly ground black pepper
1 pinch Maldon sea salt
Break cauliflower into florets, discarding tough fibrous stems.
Place in a food processor. Pulse until it is coarse and grainy, resembling couscous. Can also use a grater to grate the cauliflower.
Place in a bowl and combine with tomato, cucumber and herbs.
Dress with lemon juice, soy sauce and extra virgin olive oil.
Season with sea salt and freshly ground black pepper to taste.
Pulse almonds and nutritional yeast in a food processor until it looks like a grain.
Add in pure maple syrup and blend until the mixture resembles a coarse powder.
Mix in sea salt, to taste.
Brush multigrain bread with extra virgin olive oil and toast on both sides.
Spread smashed avocado mixture evenly on toast.
Place cauliflower tabouli over avocado.
Top toast with almond parm, chili flakes, parsley, freshly ground
black pepper, and Maldon sea salt.
NOTES + SERVING
Cauliflower Tabouli can be stored in an airtight container for 4-5 days
Almond Parm can be stored in the freezer for up to six months.