From above, four open-faced tartines on a platter, each layered with cloud-like white chèvre cream, deeply golden cauliflower florets, halved jammy eggs with glowing yolks, thin pink radish slices, scattered chives and dill, capers, lemon zest, and glossy amber butter drizzled artistically over toasted bread.

Roasted Cauliflower Tartines with Whipped Chèvre, Jammy Eggs & Lemon-Caper Brown Butter

Name: Roasted Cauliflower Tartines with Whipped Chèvre, Jammy Eggs & Lemon-Caper Brown Butter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: 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

Category Brunch

Prep 20 minutes

Cook 30 minutes

Style French

Technique Roasting

Diet Friendly Vegetarian

Daily Recipe: May 23, 2026

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

Step 1 - 🔥📄

Preheat the oven to 220°C / 425°F and line a baking sheet with parchment paper.
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.
Step 3 - 🥦🔥⏲️

Roast for 22 to 28 minutes, turning once, until the cauliflower is tender and deeply golden on the edges.
Step 4 - 🥚💧❄️

Boil the eggs gently for 7 1/2 minutes for jammy centers, then transfer them to ice water to cool.
Step 5 - 🔪🥚

Peel the cooled eggs and cut them in half.
Step 6 - 🧀🥄✨

Whip the chèvre, Greek yogurt, Dijon mustard, 1 teaspoon lemon juice, a pinch of salt, and black pepper until smooth and fluffy.
Step 7 - 🌸🧅🍋

Mix the radishes with the shallot, 1 teaspoon lemon juice, and a tiny pinch of salt. Let them sit to lightly pickle.
Step 8 - 🍞🔥

Toast the sourdough until the edges are crisp but the centers stay slightly tender.
Step 9 - 🧈🥘🤎

Melt the butter in a small skillet over medium heat until amber and nutty, about 2 to 4 minutes.
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.
Step 11 - 🍞🧀

Spread each piece of toast generously with the whipped chèvre mixture.
Step 12 - 🥦🥚🍞

Top each toast with roasted cauliflower and arrange the egg halves on top.
Step 13 - 🌿🌰✨

Scatter over the pickled radishes, chives, dill, and chopped toasted hazelnuts.
Step 14 - 🥄🧈🍋

Spoon the warm lemon-caper brown butter over each tartine.
Step 15 - 🍽️🧂🍋

Top with extra black pepper and a squeeze of lemon if you like, then serve right away.

Additional

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.