Enjoy this quick and tasty winter appetizer!
Roasted Cauliflower Crostini with Anchovies
For the cauliflower cream
- 1 small cauliflower, cut into florets
- 1/2 cup extra-virgin olive oil
- sea salt and black pepper to taste
- 2 cloves of garlic, unpeeled
For the crostini
- 1 loaf of good bread (sourdough or a seeded multi-grain baguette work well here)
- extra virgin olive oil
- sea salt
- for every crostino, 1 anchovy fillet
- Italian flat-leaf parsley
For 6-8 servings
Preheat oven to 400°F/200°C. In a large bowl, toss the cauliflower with 1/4 cup of the oil, the cloves of garlic in their peels, salt and pepper. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly.
Peel the roasted garlic and transfer to a blender or food processor with the cauliflower and 1/4 cup water. Blend, then slowly drizzle in the remaining 1/4 cup olive oil while blending until a smooth cream forms. Adjust seasonings as desired.
Slice the bread into crostini and brush with olive oil. Toast until crispy under the broiler (about 2 minutes on each side), watching closely not to burn. Spread the cauliflower cram over the crostini and top with an anchovy. Sprinkle with parsley, salt and pepper as desired, and serve.