Cauliflower is highly under-rated! It is good served hot in casseroles, cold in 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 compliments 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 450 degrees 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.)