Roasted Cauliflower Tartines with Whipped Chèvre, Jammy Eggs & Lemon-Caper Brown Butter
Elegant French-inspired tartines with roasted cauliflower and jammy eggs.
Daily recipe · May 23, 2026
A little about this dish
This brunch feels French without leaning on the usual suspects: caramelized cauliflower is roasted until nutty and sweet, then layered over a silky whipped chèvre-yogurt base with jammy eggs, shaved radishes, herbs, and a punchy lemon-caper brown butter. It’s seasonal, elegant, and full of contrast—creamy, crisp, rich, bright—so it tastes as good as it looks.
Ingredients (for 4)
- Medium cauliflower — 1 — cut into small florets and a few thin slices for texture
- Large eggs — 4
- Fresh chèvre (soft goat cheese) — 7 oz — bring to room temperature
- Full-fat greek yogurt — 1/2 cup
- Country sourdough bread — 4 thick slices
- Radishes — 6 — very thinly sliced
- Capers — 2 tbsp — drained and patted dry
- Small shallot — 1 — very finely minced
- Lemon — 1 — zested and juiced
- Fresh chives — 2 tbsp — chopped
- Fresh dill — 2 tbsp — chopped
- Dijon mustard — 1 tsp
- Unsalted butter — 4 tbsp
- Honey — 1 tbsp
- Aleppo pepper or mild chili flakes — 1/2 tsp
- Toasted hazelnuts — 2 tbsp — roughly chopped
- Olive oil — 2 tbsp
- Salt — to taste
- Black pepper — to taste
Preparation
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Step 1 — 🔥📄Preheat the oven to 220°C / 425°F and line a baking sheet with parchment paper.
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Step 2 — 🥣🥦🍋Toss the cauliflower with olive oil, half the lemon zest, Aleppo pepper, salt, and black pepper. Spread it in a single layer on the baking sheet.
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Step 3 — 🥦🔥⏲️Roast for 22 to 28 minutes, turning once, until the cauliflower is tender and deeply golden on the edges.
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Step 4 — 🥚💧❄️Boil the eggs gently for 7 1/2 minutes for jammy centers, then transfer them to ice water to cool.
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Step 5 — 🔪🥚Peel the cooled eggs and cut them in half.
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Step 6 — 🧀🥄✨Whip the chèvre, Greek yogurt, Dijon mustard, 1 teaspoon lemon juice, a pinch of salt, and black pepper until smooth and fluffy.
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Step 7 — 🌸🧅🍋Mix the radishes with the shallot, 1 teaspoon lemon juice, and a tiny pinch of salt. Let them sit to lightly pickle.
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Step 8 — 🍞🔥Toast the sourdough until the edges are crisp but the centers stay slightly tender.
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Step 9 — 🧈🥘🤎Melt the butter in a small skillet over medium heat until amber and nutty, about 2 to 4 minutes.
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Step 10 — 🫒🍯🍋Add the capers and let them sizzle for 30 seconds. Remove from the heat and stir in the honey and remaining lemon zest.
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Step 11 — 🍞🧀Spread each piece of toast generously with the whipped chèvre mixture.
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Step 12 — 🥦🥚🍞Top each toast with roasted cauliflower and arrange the egg halves on top.
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Step 13 — 🌿🌰✨Scatter over the pickled radishes, chives, dill, and chopped toasted hazelnuts.
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Step 14 — 🥄🧈🍋Spoon the warm lemon-caper brown butter over each tartine.
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Step 15 — 🍽️🧂🍋Top with extra black pepper and a squeeze of lemon if you like, then serve right away.
A final fox tip
For an even more polished brunch spread, serve these tartines on a big platter with extra herbs and lemon wedges. You can swap the eggs for smoked trout for a pescatarian version, or use labneh instead of chèvre for a tangier finish. If cooking with kids, let them help whisk the cheese mixture and decorate the tartines with radish slices and herbs.