1/2head large cauliflowercut into small pieces (1 heaping cup)
2tablespoonscapersrinsed and drained
1/4cupfire-roasted tomato sauce or your favorite red pasta sauce
1/4cupfresh basilthinly 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.