I’m that person who brings vegetables to a party. Thanks to Roasted Cauliflower Bruschetta, I can finally feel cool doing it.

Roasted Cauliflower Brushetta-An easy, healthy party appetizerThe 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.

Roasted Cauliflower Bruschetta // Well-Plated

Roasted Cauliflower Brushetta-A healthy party appetizer that even picky guests loveWhere 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.

Roasted Cauliflower BrushettaCheese Dip Guy, beware—Roasted Cauliflower Bruschetta is poised to steal your place as the party’s most popular attendee.

Roasted Cauliflower Brushetta

Roasted Cauliflower Brushetta

Toasted baguette slices topped with tomato sauce, sweet roasted cauliflower, fresh herbs, and tangy capers. This creative and healthy twist on classic bruschetta is sure to be a hit at any party.

Prep: 10 mins
Cook: 25 mins
Total: 35 mins

Servings: 12 bruschetta

Ingredients
  

  • 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

Instructions
 

  • 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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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This looks so good! I love a good veggie item at a party, especially something as gorgeous as this. I have a cauliflower dish I bust out at dinner parties that’s always a big hit: a whole lemony roasted cauliflower that gets sliced into wedges and served with capers and toasted almonds. This bruschetta totally reminds me of that dish, only tiny and cute and perfect. I’ll definitely be making these for my next cocktail affair!

  2. What an absolutely amazing take on bruschetta! I’d definitely welcome you with open arms if showed up to any party with this kind of vegetable tray!

  3. For us who don’t have a blog, etc., we are looking for reviews and questions by people who have actually made the recipes. It is disappointing to go thru so many comments just high-fiving your colleagues on concepts and beauty. I’m not trying to be mean spirited, I just want info on how the recipe works. We love cauliflower. Anne

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