Cauliflower Crostini - Crostini di Cavolfiore
Crostini Recipes - Appetizer Recipes

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:

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.