Warm Cauliflower Bruschetta

By Gigirox

This wintry bruschetta is made with sautéed cauliflower, Kalamata olives, sundried tomatoes and bleu cheese. Anchovies give it a deeper (and nonfishy) flavor, but you can omit them.

Ingredients

• 1 baguette, cut into 1/2-inch slices
• Olive oil spray
• 1 large head cauliflower, chopped into florets
• 3 tablespoons olive oil
• 1 large clove garlic, finely chopped
• 2 anchovy filets, finely chopped
• 1/2 cup pitted Kalamata olives, finely chopped
• 1/4 cup oil-packed sundried tomatoes, finely chopped
• 1/4 cup finely chopped fresh Italian parsley
• 1/2 cup crumbled bleu cheese (or 1/2 cup feta)

Details

Servings 4
Adapted from cookthink.com

Preparation

Step 1

1. Preheat the oven to 450F.

2. Arrange the baguette slices on a parchment-lined baking sheet, spray both sides of each slice with olive oil spray, and bake the bread for 5 minutes on each side, or until the bread is brown and crispy on both sides. Set aside.

3. Meanwhile, cut the little cauliflower florets off the stalks and into about 3/4-inch pieces, reserving the thick part of the stalks for another use.

4. Preheat a large skillet over medium-low heat.

5. Add the olive oil, garlic and the anchovies, and cook for a few minutes, stirring frequently, until the garlic is fragrant (but not browned) and the anchovies begin to melt into the oil.

6. Increase the heat to medium, add the cauliflower, season with salt and pepper, and cook, stirring, until the cauliflower is almost cooked through and beginning to brown in places, about 5 minutes.

7. Add the olives and sundried tomatoes, and cook another 2 minutes, stirring.

8. Remove the pan from the heat, stir in the parsley and cheeses, and add more salt or pepper as needed.

9. Let the mixture sit for a few minutes so the cheese has a chance to melt, stir it again to distribute the cheese, and then pile the topping onto the toasted bread. Serve warm or at room temperature.