Lemony Spring Pea Toasts - Forks Over Knives

Ingredients

• ½ cup small purple or white cauliflower florets
• ¼ cup slivered red onion
• 2 tablespoons apple cider vinegar
• 2 cups shelled fresh spring peas
• ¼ cup fresh or frozen shelled edamame, thawed if frozen
• 2 tablespoons chopped scallion
• 2 to 3 teaspoons fresh lemon juice
• 1 teaspoon chopped fresh tarragon or mint
• 1 small clove garlic, minced
• ¼ teaspoon hot pepper sauce
• Sea salt, to taste
• 2 hearty whole grain bread slices, toasted
• Very thin halved slices cucumber
• Very thin halved slices watermelon radishes or regular radishes
• Aleppo pepper or freshly ground black pepper, to taste