If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: 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. - WeLikeToCook
- 8-12 pieces crusty bread (toasted)
- 1/2 bunch cauliflower
- 2 pieces garlic, roasted or browned
- 5 tablespoons extra-virgin olive oil
- 1 pinch Kosher salt
- 1 pinch freshly ground black pepper
- 1 dash hot sauce
- 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.
- 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. 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.
- Spoon a layer of the cauliflower puree on toast slices. These can then be garnished a variety of toppings such as tiny parsley sprigs, roasted red pepper slices, sun-dried tomatoes, capers, or even raw cauliflower slices.
- Drizzle with plain or infused extra-virgin olive oil (truffle, lemon, herb, etc.)
Too Many Cooks: Who Has Changed the Way You Cook?
Let's talk game changers and influencers.
Shop Spring Cleaning
Simple, Springy Leek Soup
A well-rounded bud vase.
The Best Cinnamon Rolls