Cauliflower Canapés

1. 1

   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.

2. 2

   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.

3. 3

   With the processor running, pour in the remaining 1/4 cup olive oil, and a dash or two of hot pepper sauce, then taste and adjust the seasonings.

4. 4

   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.

5. 5

   Drizzle with plain or infused extra-virgin olive oil (truffle, lemon, herb, etc.)

* Per serving · 4 servings · Values may vary.

No additional tips available.