I’m that person who brings vegetables to a party. Thanks to Roasted Cauliflower Bruschetta, I can finally feel cool doing it.
Guests always flock to Cheese Dip Guy. Meanwhile, Carrot Girl (that’s me) missed the memo 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 fact that my veggie trays are usually accompanied by another more indulgent treat to pass as well (like Chicken Satay with Peanut Dipping Sauce or Brownie Bites).
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 processed cheese that will inevitably be present (although I’ve never complained about this Cheese Fondue).
Thanks to roasted cauliflower bruschetta, I now have a recipe that both pleases my fellow guests and provides a lighter appetizer alternative (this Greek Layer Dip is another favorite).
It’s caramelized, salty-sweet, and delivered on a crispy slice of olive oil toasted baguette. What’s not to like?!
Eating vegetables at a party hasn’t been this popular since someone thought to deep fry zucchini (although these baked Zucchini Fries are still my preference).
How to Make Roasted Cauliflower Bruschetta
With its vibrant tomato base, meaty roasted cauliflower topping (see these Cauliflower Tacos), piles of fresh basil, and briny capers, roasted cauliflower bruschetta is so big on flavor, chances are nobody at your party will suspect that it’s good for them too.
Cheese Dip Guy, beware—roasted cauliflower bruschetta is poised to steal your place as the party’s most popular attendee.
- Baguette. Sliced thinly, brushed with olive oil, and grilled to golden perfection, baguette rounds serve as the satisfying base to this modern bruschetta recipe.
- Cauliflower. Roasted simply with olive oil, salt, and pepper the cauliflower sweetens as it caramelizes in the oven and compliments the slightly spicy and acidic tomato sauce. (If you love cauliflower, you will also LOVE these Grilled Cauliflower Steaks).
- Capers. For a little saltiness to balance the sweetness of the cauliflower.
- Tomato Sauce. I like to use a fire-roasted tomato sauce for a little heat and smokiness, but feel free to use your favorite variety. You really can’t go wrong.
- Basil. Add color, freshness, and flavor.
- Roast the cauliflower of a sheet pan in a 400-degree F oven until tender and caramelized. Remove and toss with capers
You can roast the cauliflower using my Roasted Cauliflower recipe!
- Brush both sides of the baguette slices olive oil, and grill until golden and crisp on a stovetop grill pan. Set aside.
- Assemble. Spread each baguette slice with tomato sauce and top with the cauliflower-caper mixture and fresh basil
- Serve warm or at room temperature. ENJOY!
- To Store. Once assembled, it is best to eat the bruschetta within a few hours of serving. You may store leftover cauliflower in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
If you don’t have capers, you could try swapping for some green Italian olives (Castelvetrano are delish), a sprinkle of sea salt, or omit them altogether.
Yes. However, you’ll likely need to double the roasting time to draw out the excess liquid that is in frozen cauliflower.
Feel free to swap or add in any fresh herbs you have on hand. Fresh thyme, oregano, rosemary, chives, or parsley would all be great on this bruschetta.
Roasted Cauliflower Bruschetta
- 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 fire-roasted tomato sauce or your favorite red pasta sauce
- 1/4 cup fresh basil thinly sliced
- 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.
- TO STORE: Once assembled, the bruschetta is best eaten within a few hours of serving. Leftover cauliflower may be stored in an airtight container in the fridge for up to 3 days.
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