Cauliflower Hash Mushroom Toast


This recipe is a gourmet take on an ordinary mushroom toast. I have used Strong Roots frozen cauliflower hashbrown as a base instead of a regular toast. It is topped with a medley of wild mushrooms sauteed in butter, capers and thyme, it is then garnished with a generous helping of creamy ricotta cheese and micro greens. This is a perfect recipe for someone who is looking to enjoy a delicious lunch but does not want to consume carbs. These are vibrant, colorful and perfect for entertaining! 

Note: If you don’t have access to cauliflower hash browns, you may use toasted sliced bread instead and follow the rest of the recipe exactly!



4 people<br>

Prep time

10 minutes<br>

Cooking time

10 minutes

Total Time

20 minutes

This recipe is in Partnership with Strong Roots Usa. 

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Cauliflower Hash Mushroom Toast

Recipe by Fatima Maniya SoortyCourse: VegetarianCuisine: American


Prep time


Cooking time


Total Time




  • pcs Strong Roots Cauliflower Hashbrows (substitute with toast)

  • 14 cup Sliced white mushroom

  • 14 cup cliced shitake mushroom

  • 14 cup Sliced cremini mushroom

  • tbsp capers

  • tsp Worcestershire sauce

  • clove Crushed garlic

  • small Shallot fine diced

  • sprig Fresh thyme

  • 14 cup Ricotta cheese

  • 14 cup Microgreen (optional)

  • tbsp Olive butter

  • tbsp Butter

  • 12 tsp Black pepper

  • Salt to taste


  • Cook the Strong Roots Cauliflower hash according to package instructions.
  • In a skillet heat butter and olive oil on medium heat, to this add garlic and shallot and saute until translucent. Now add the mushrooms and toss.
  • When the mushrooms begin to soften, add the thyme, capers and worcestershire sauce, season with pepper and salt to taste. Turn off the heat
  • Add a spoonful of mushrooms on each cauliflower hashbrown, top it with a teaspoon of ricotta cheese and garnish with microgreens or baby arugula.
  • Enjoy!!

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