Cauliflower is highly under-rated! It is good served hot in casseroles, cold in a salad, pickled, or even in soup. My husband used leftover roasted cauliflower to make this delicious healthy appetizer spread. The first time he made served it on crostini, I was skeptical, but now it is one of my very favorite appetizers. The texture is amazing and can be eaten alone or as a compliment to other hor d'oeuvres.
1/2 head cauliflower
2 cloves browned/roasted garlic
¼ cup extra-virgin olive oil (plus 1 tablespoon for toast)
freshly ground white pepper
Dash of Tabasco or other hot sauce
Brush the slices of bread with about 1 tablespoon of the olive oil. Arrange on a baking sheet and toast in a 450º F 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.)