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Roasted Cauliflower Crostini Puffs

A lighter version of the old fashioned onion and mayonnaise canape popular in the 50's. Now made with roasted cauliflower.

Course Appetizer
Cuisine American
Keyword appetizer, cauliflower puff, crostini, garlic bread, holiday appetizer, Roasted Cauliflower
Prep Time 20 minutes
Cook Time 35 minutes
Servings 8 servings

Ingredients

  • 1 head cauliflower trimmed and cut into 8 pieces
  • 1 loaf French bread thinly sliced
  • 1/3 cup plus 4 tablespoons olive oil divided
  • 2 tablespoons minced garlic
  • ½ medium onion finely chopped
  • ½ cup mayonnaise
  • 1/3 cup finely chopped parsley
  • 1/3 cup Parmesan can omit to be vegan
  • Salt and pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. In a heat safe glass 1-cup measuring cup combine 1/3 cup olive oil with the minced garlic. Microwave on high for 45 seconds until the garlic is just translucent.
  3. Put the sliced bread on a large sheet pan lined with parchment paper. Brush the bread slices on one side with the olive oil and garlic mixture. Reserve any unused garlic mixture and add the chopped onion and an additional 1 tablespoon olive oil. Microwave the mixture for 2 minutes. Set aside to cool.
  4. Bake for 5-6 minutes until the bread just starts to get crispy. Set aside while you roast the cauliflower.
  5. On a large cookie sheet lined with parchment paper toss the 8 cauliflower pieces with 3 tablespoons olive oil and ½ teaspoon salt and ¼ teaspoon freshly ground pepper. Raise the oven temperature to 400 degrees and roast the cauliflower for 25 minutes. Remove from the oven and set aside to cool. Lower oven temperature to 350 degrees.
  6. In a food processor, combine the cooled cauliflower, cooled onion, mayonnaise, parsley and Parmesan (if using). Pulse the mixture just until it is just combined, about 6-8 pulses. There should not be any large pieces of cauliflower but the mixture should not be smooth. Scrape the sides of the bowl with a spatula and pulse 1 or 2 times to combine. Taste for seasoning and add salt and pepper as desired.
  7. Spoon about 1 tablespoon of the mixture on each of the garlic crostini. Bake the crostini for 12 minutes until the cauliflower puffs up, just begins to brown and the crostini are hot throughout. Serve immediately.
  8. Makes 24.