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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
unusual appetizer.
More of Linda's
delicious
Appetizer Recipes. Also check out more
Cauliflower Recipes.
Cauliflower Crostini Recipe
Recipe Type:
Appetizer,
Canapes & Crostini,
Cauliflower
Yields:
8 servings
Prep time: 20 min
Bake time: 10 min
Ingredients:
1 (2-pound) head of cauliflower, broken into florets
1 tablespoon extra-virgin
olive oil
1 small red
onion, finely chopped
1 large
garlic clove, minced
1 teaspoon fennel seeds
Salt and freshly-ground
black pepper
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
Preparation:
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.
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