Slices of sourdough toast with a smear of goat cheese with roasted garlic, topped with roasted cauliflower, pickled kale, Brussels sprout leaves, shredded red cabbage and bean sprouts.
Pre-heat oven to 400 degrees. Slice the top of the head of garlic off. Drizzle with olive oil. Wrap in tin foil. Roast for 40-50 minutes.
Chop cauliflower into small florets. Toss in olive oil. I used a pepper oil for a little added spice. Place onto a baking sheet and into the oven while the garlic is roasting for about 20 minutes, or until golden brown. Remove and set aside to cool.
Mix the pickling juice in a medium size bowl. Add the kale to the bowl, and toss well. Set aside.
Slice sour dough bread into 6-8 pieces
Once garlic has cooled, push 6-8 cloves out and smash them into the goat cheese with a fork and mix together.
Smear goat cheese on each slice of bread.
Add the the roasted cauliflower, pickled kale, Brussels sprout leaves, shredded cabbage and bean sprouts on top. Enjoy.
