Tuesday, March 6, 2012

Random Goods: Creamy Cauliflower Crostini.


Cauliflower, yet another way...Cauliflower mash meets crostini and really hits it off.

I have been known to puree just about anything, put it on toast, and call it lunch. Lentil pate, carrot miso spread, hummus, and so on. This latest concoction - a creamy, crunchy appetizer - was conceived at a dinner party. It was my sister-in-law's birthday and she had planned on a cashew cheese based crostini, only to find that her cashew cheese supplier was out of the goods. So...mashed cauliflower to the rescue? Game on.

The impromptu recipe emerged as a wicked success story. A jar of vegan mayo, some flash fried capers, and caramelized onions came to our aid. Versatile vegan mayo has earned its way onto my roster  for those last-minute situations where you need a creamy vegan sauce. It rose to the occasion yet again here. This was so different from the other crostini and bruschetta recipes that I've tried in the past, and really worth making.


Creamy Cauliflower Crostini

  • 1 head of cauliflower, chopped into florets
  • 1 tbsp olive oil
  • 1/2 tsp sea salt, pepper
  • 1 onion, chopped
  • 2 tbsp finely minced sage
  • 2 cloves garlic
  • 1 tbsp grapeseed oil
  • 1/4 cup vegan mayo
  • 1-2 tbsp stone-ground mustard
  • 1/2 tbsp champagne vinegar
  • pepper
  • 1/2 jar capers
  • oil
  • 1 baguette, sliced


Boil your cauliflower in a pot of water (or steam) until tender.

Puree cauliflower in food processor. Add in olive oil, salt, and pepper.

Preheat oven to 350 degrees. Brush your baguette slices with oil and bake until toasty.

Heat oil in a pan, add garlic and onion, saute until caramelized. Introduce the sage towards the final minute of the saute. Remove mixture from pan and set aside.

Add more oil to pan, you'll need enough to cover your capers. When oil is hot, add capers, cover with splatter sheet to prevent oil from popping out. Let fry until capers are crispy, shaking pan frequently. Remove capers and set aside.

Now put it all together! Mix cauliflower mash with vegan mayo, vinegar, mustard, pepper, capers. Spread on crostini slices, top with caramelized onion-sage mixture.

Makes 16 crostini.

2 comments:

Ryan - RMC Tech said...

Totally awesome - Ya know, I've been realizing more and more that one of the reasons people don't eat healthy is because it just takes more time. But!! If you truly know how worth it it really is, it's not a big deal. I'd get all these ingredients and make something like this anyday! Super creative.

Anonymous said...

I saw the picture of this recipe on twitter, and I am so glad that you posted the recipe! I can't wait to try it. Thank you!

Amanda