Asparagus on Toast with Smoky Cauliflower Sauce

Main Dishes

NuSci recipe archive

Serves
4

Prep time
See recipe

Cook time
See recipe

Asparagus on Toast with Smoky Cauliflower Sauce

Ingredients

  • For the cauliflower sauce:
    • 2 cups water
    • 1 medium head cauliflower (about 1½ pounds), cut into florets
    • 1 tablespoon plus 2 teaspoons fresh lemon juice
    • 2½ teaspoons rice vinegar
    • 2 teaspoons low-sodium soy sauce
    • ¾ teaspoon hickory smoke flavoring
    • ¼ teaspoon turmeric
    • ¼ teaspoon pepper
    • ¼ teaspoon cayenne (optional)
  • For the asparagus toast:
    • 1¼ pounds fresh asparagus, tough ends removed
    • 1 large tomato, cut into 4 slices
    • 4 slices high-fiber whole-grain bread
    • 2 green onions, chopped, for garnish
    • 1 slice tempeh bacon, diced (optional)

Instructions

  1. Combine the water and cauliflower in a 4-quart saucepan. Cover and bring to a boil over high heat, then reduce the heat and steam for 7–9 minutes or until very soft.
  2. Transfer the cauliflower to a food processor. Reserve the cooking liquid for another use.
  3. Add the lemon juice, vinegar, soy sauce, smoke flavoring, turmeric, pepper, and cayenne to the processor and process until smooth. Cover and keep warm.
  4. Steam the asparagus in a covered skillet with about 1 cup water for about 2 minutes, checking for tenderness.
  5. Broil the tomato slices for 1–2 minutes and toast the bread.
  6. Top each slice of toast with tomato and asparagus, then spoon over the cauliflower sauce.
  7. Garnish with green onions and tempeh bacon, if using.

Source: NuSci legacy recipe archive. External reference: http://www.vegparadise.com