Crostini di Cavolfiore (Cauliflower Crostini)

 

1 head of cauliflower, boiled or roasted

1/4 C. olive oil

kosher salt & pepper

1/2 tsp. pimenton (smoked Spanish paprika)

a few stems of kale, blanched for a few seconds only

anchovies for garnish (optional)

semi dried or roasted cherry tomatoes (I make my own oven roasted tomatoes from the leftovers on my plants, they stay for months)

garlic for rubbing the toasts

 

Whiz the cooked cauliflower w/ the olive oil (you may not need the whole 1/4 C.) in a food processor until it is pureed. Season to taste w/ kosher salt, pepper and pimenton (smoked paprika or harissa). Toast some bread slices and rub a cut side of garlic all over the warm bread so the oil is released and toast is nice and shiny. Spread the cauliflower puree over the toast. Top with a kale leaf and some roasted tomatoes (anchovy would be better in my book). Eat for lunch or serve as a crostini idea. Enjoy and eat your vegetables. 🙂