Roasted Cauliflower Crostini

Roasted Cauliflower Crostini

Well dear reader the reason is this: Roasted Cauliflower

Now this Crostini is superior to all other Crostini in this
moment in time for many reasons. Reasons like, sweet little golden raisins,
salty capers, creamy goat cheese, earthy roasted cauliflower and a super fancy
and exotic Middle Eastern Spice. It also happens to be simple to make and
pretty much tastes like pure autumn.

Once you have a head of cauliflower you need to break into
about a million tiny pieces. You might need to enlist the help of an eight
pound hammer, or a strong and willing neighbor, maybe the Jaws of Life, or if
you’re me you just have to bare hand it until you almost give yourself a seizure
and then finally some little piece will break off and then you’re in. Curtains.

Roasted Cauliflower – Post bare hand crushing

Spread all the little pieces of cauliflower on a baking
sheet and drizzle with olive oil, sprinkle with salt and pepper. Bake in the
oven until browned which should take about 25 minutes.

This is also a good time to slice a baguette and toast it in
the oven. This should only take about 10 minutes. So don’t go leaving it in
there the whole time with the cauliflower because it won’t be pretty.

1 French Baguette, sliced and toasted
1 Head of Cauliflower, broken apart and roasted with 2 TB Olive Oil
5 OZ Goat Cheese
1/4 Cup Golden Raisins
1/4 Cup Capers
Salt & Pepper to taste
Sumac (a pinch for each)

While everything is roasting and toasting mix together 5
ounces of goat cheese, ¼ cup of capers and ¼ cup golden raisins. Once the
cauliflower is roasted to your liking, drop it into the cheese mixture, if some
of the olive oil falls in too, I won’t be mad. Combine.

PS — unless you just happen to have golden raisins in your kitchen (because you are cool like that) buy them somewhere that sells them in bulk so you can scoop about a 1/4 a cup and only pay for that. Don’t be like me and pay $9 for a pound of them from the Himalayas. Not smart. Especially when you are unemployed. Just not smart.

Now place a heaping spoon (tea or table) of the cauliflower goodness
onto your toasted baguette.


As if that wasn’t fancy enough you are now going to
sprinkle each Crostini with some sumac.
Sumac is a deep red, lemony Middle Eastern spice. It is super fancy
because you can make things sour without watering them down with lemon juice. Genius.
You can absolutely skip this step if you can’t find Sumac and I promise it will
still be good, but I suggest you get some Lebanese friends, not only to get
sumac but it sounds like a good way to break the ice to me.

Baby Goat @ Harley Farm


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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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