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I adapted this recipe from Food & Wine Magazine, October 2000. Photo also from Food & Wine Magazine.
When I first saw this recipe using cauliflower, I though "How interesting. I
must try this one." Naturally I can't leave any recipe alone and had to make a few changes. You and your guests will definitely love this
More of Linda's delicious
Appetizer Recipes. Also check out more
Cauliflower Crostini Recipe
Canapes & Crostini,
Yields: 8 servings
Prep time: 20 min
Bake time: 10 min
1 (2-pound) head of cauliflower, broken into florets, finely chopped
1 tablespoon extra-virgin
1 small red
garlic clove, minced
1 teaspoon fennel seeds
Salt and freshly-ground
8 to 10 (1/4-inch-thick) slices coarse bread, cut in half
Extra-virgin olive oil
2 tablespoons finely-chopped flat-leaf parsley, for garnish
In a large nonstick frying pan, bring 1 inch of lightly salted water to a boil. Add the cauliflower
florets, cover and cook over high heat until just tender, about 12 minutes. Using
a slotted, spoon, transfer the cauliflower florets to a bowl; reserve the cooking liquid.
Heat 1 tablespoon of the olive oil in the same frying pan. Add the onion and garlic; cook over medium heat,
stirring occasionally, until golden. NOTE: Watch the onion carefully, as you don't want them to burn. They should be a lightly golden.
Add the cooked cauliflower, fennel seeds, and a pinch of salt and pepper. Cook, stirring occasionally, until the
cauliflower is very tender, about 8 minutes; add a few tablespoons of the cooking liquid if it begins to look dry.
NOTE: I ended up adding 12 tablespoons of the cauliflower liquid (one tablespoon at a time during the cooking process) to
keep the mixture moist.
Mash the cauliflower to a chunky purée and season with salt and pepper.
Arrange bread slices in one layer on a large baking sheet; brush both sides with olive oil. Bake in
middle of oven until very lightly toasted, about 10 to 15 minutes.
To serve: Sprinkle with toasted bread slices with coarse salt; spoon the cauliflower mixture on
top. Drizzle with a little olive oil, garnish with the parsley and serve.
Makes 8 servings.