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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. —WeLike2Cook
- 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.)