1 avocado, pitted peeled and sliced into thin strips
½ cucumber, sliced
2-4 tablespoons spicy mayo (or just stir in chili paste into plain mayo to desired taste)
¼ teaspoon black sesame seeds
sprinkle red chili flakes and chopped cilantro for garnish
Instructions
Rice the cauliflower by cutting it into florets first and then pulsing in a food processor until it’s the size of rice grains. You may purchase it already riced instead if desired.
Cook riced cauliflower either in a steamer basket or via microwave about 7 minutes until soft.
Let cool until cool enough to handle and then wrap the cauliflower in cheese cloth.
Squeeze out as much water as you can. You want this to be as dry as possible so it resembles a crumbly dough afterwards. Working in smaller batches to squeeze it out may be easier for some.
Place the cauliflower in a bowl and mix in the rest of the bread ingredients.
Preheat oven to 450 degrees and line a baking sheet with parchment paper or lightly brush a baking sheet with olive oil.
Divide dough into 4 equal pieces and form them into squares with your hands on the prepared baking sheet.
Bake 15-17 minutes until browned.
Remove from oven and let cool 10 minutes before removing from the pan.
Gently life each toast from the pan and top with desired toppings and cut into triangles for easier eating. Serve immediately.
Notes
*nutrition info is for the toasts only without toppings
Bread will get soggy if you use wet toppings and let it sit. If you are not planning to eat it right away, store in an airtight container and apply topping right before eating.