Appetizers
Roasted Cauliflower Bruschetta
Description
I’m that person who brings vegetables to a party. Thanks to Roasted Cauliflower Bruschetta, I can finally feel cool doing it.
Ingredients
- 12 thin baguette slices about 1/2 standard-sized baguette
- ¼ cup extra virgin olive oil divided
- ½ head large cauliflower cut into small pieces (1 heaping cup)
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons capers rinsed and drained
- ¼ cup fire-roasted tomato sauce or your favorite red pasta sauce
- ¼ cup fresh basil thinly sliced
Directions
- Place rack in the upper third of oven and preheat over to 400 degrees F. On a rimmed baking sheet, toss the cauliflower with 2 tablespoons olive oil, salt, and pepper. Roast until tender, 15 to 25 minutes, shaking the pan once halfway through. Remove from oven and toss with the capers.
- Heat a grill pan or skillet to medium high. Brush both sides of baguette slices with the remaining 2 tablespoons of olive oil. Grill each side until lightly golden and crisp, 3-5 minutes per side. Set aside.
- Spread the tomato sauce on the toasted baguette slices and top with the cauliflower-caper mixture. Garnish with fresh basil and serve warm or at room temperature.
