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Roasted Cauliflower Brushetta

Roasted Cauliflower Bruschetta

Roasted cauliflower bruschetta is a healthy twist on classic bruschetta with tomato sauce, caramelized cauliflower, basil, and capers.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 12 bruschetta
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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 fire-roasted tomato sauce or your favorite red pasta sauce
  • 1/4 cup fresh basil thinly sliced

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.

Notes

  • 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.

Nutrition

Serving: 1(of 12)Calories: 80kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gPotassium: 124mgFiber: 1gSugar: 1gVitamin A: 51IUVitamin C: 17mgCalcium: 10mgIron: 1mg