Roasted Cauliflower Bruschetta
I’m that person who brings vegetables to a party. Thanks to Roasted Cauliflower Bruschetta, I can finally feel cool doing it.
The guy who brings the cheese dip is cool. The girl who brings carrots…not so much. Guests flock to Cheese Dip Guy; Carrot Girl obviously didn’t realize that she was attending a party, not a detox spa day. Fortunately, despite my irrefutable celery stick ways, my friends still talk to me at social gatherings. I credit this achievement partly to my charm, but mostly to the big batch of these cookies I bring to supplement the vegetables.
I don’t intend to stop bringing vegetables to parties anytime soon—I maintain that it’s nice to have at least one healthy option to buffer the onslaught of Vel-to the-veeta—and thanks to Roasted Cauliflower Bruschetta, I now have a recipe that both pleases my fellow guests and provides a lighter appetizer alternative.
Where standard vegetable trays sit neglected by guests on their way to devour higher priority items (ahem, Buffalo Chicken Pizza), Roasted Cauliflower Bruschetta flies off the platter. It’s caramelized, salty-sweet, and delivered on a crispy slice of olive oil toasted baguette. Eating vegetables at a party hasn’t been this popular since someone thought to deep fry a pickle (brilliant, by the way).
In fact, with its vibrant tomato base, meaty roasted cauliflower topping, piles of fresh basil, and briny capers, Roasted Cauliflower Bruschetta is so big on flavor, chances are that you (and your guests) won’t even suspect that it’s good for you too.
Cheese Dip Guy, beware—Roasted Cauliflower Bruschetta is poised to steal your place as the party’s most popular attendee.
Roasted Cauliflower Brushetta
- 12 thin baguette slices, — about 1/2 standard-sized baguette
- 1/4 cup extra virgin olive oil — divided
- 1/2 head large cauliflower — cut into small pieces (1 heaping cup)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons capers — rinsed and drained
- 1/4 cup Progresso Fire Roasted Tomato Recipe Starters
- 1/4 cup thinly sliced fresh basil
- Place rack in the upper third of oven and preheat over to 400 degrees F. On a rimmed baking sheet, toss the cauliflower with 2 tablespoons olive oil, salt, and pepper. Roast until tender, 15 to 25 minutes, shaking the pan once halfway through. Remove from oven and toss with the capers.
- Heat a grill pan or skillet to medium high. Brush both sides of baguette slices with the remaining 2 tablespoons of olive oil. Grill each side until lightly golden and crisp, 3-5 minutes per side. Set aside.
- Spread the tomato sauce on the toasted baguette slices and top with the cauliflower-caper mixture. Garnish with fresh basil and serve warm or at room temperature.
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More party-perfect appetizers:
- Chicken Bacon Ranch Fries
- Skinny Greek Yogurt Ranch Dip
- Cheese-Stuffed Apple Chicken Meatballs
- Baked Sweet Potato Bites with Avocado and Bacon
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