Cauliflower Canapés
By: Denise Romeo
Published: Wednesday, September 1, 2010 - 4:12pm

Ingredients




12 small slices of crusty bread (toasted)
1/2 head cauliflower
2 cloves browned/roasted garlic
1/4 cup extra-virgin olive oil (plus 1 tablespoon for toast)
Kosher salt
freshly ground white pepper
Dash of Tabasco or other hot sauce

Preparation

1 Brush the slices of bread with about 1 tablespoon of the olive oil. Arrange on a baking sheet and toast in a 450oF oven until crisp, 8 to 10 minutes. Set aside. 2 Trim the cauliflower and separate it into large florets. Steam the remaining florets in a steamer basket over boiling water until soft, 12 to 15 minutes. 3 Transfer the steamed cauliflower to a food processor, add the browned garlic and salt and pepper to taste, and puree until smooth. With the processor running, pour in the remaining ¼ cup olive oil, and a dash or two of hot pepper sauce, then taste and adjust the seasonings. 4 Spoon a layer of the cauliflower puree on toast slices and garnish with your favorite topping such as tiny parsley sprigs, roasted red pepper slices, sun-dried tomatoes, capers, or even raw cauliflower slices. 5 Drizzle with plain or infused extra-virgin olive oil (truffle, lemon, herb, etc.)

About


Cauliflower is highly under-rated! It is good served hot in casseroles, cold in salad, pickled, or even in soup. The first time my husband made this cauliflower puree, I was skeptical, but now it is one of my very favorite appetizers.