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Receta Cauliflower Canapés
by Denise Romeo

Cauliflower Canapés

Cauliflower is highly under-rated! It is good served hot in casseroles, cold in salad, pickled, or even in soup. The first time my husband made this cauliflower puree, I was skeptical, but now it is one of my very favorite appetizers.

Calificación: 4.3/5
Avg. 4.3/5 2 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 8 Servings

Ingredientes

  • 8-12 small slices of crusty bread (toasted)
  • 1/2 head cauliflower
  • 2 cloves browned/roasted garlic
  • ¼ cup extra-virgin olive oil (plus 1 tablespoon for toast)
  • Kosher salt
  • freshly ground white pepper
  • Dash of Tabasco or other hot sauce

Direcciones

1. Brush the slices of bread with about 1 tablespoon of the olive oil. Arrange on a baking sheet and toast in a 450oF oven until crisp, 8 to 10 minutes. Set aside. Trim the cauliflower and separate it into large florets. Steam the remaining florets in a steamer basket over boiling water until soft, 12 to 15 minutes. Transfer the steamed cauliflower to a food processor, add the browned garlic and salt and pepper to taste, and puree until smooth. With the processor running, pour in the remaining ¼ cup olive oil, and a dash or two of hot pepper sauce, then taste and adjust the seasonings. Spoon a layer of the cauliflower puree on toast slices. These can then be garnished a variety of toppings such as tiny parsley sprigs, roasted red pepper slices, sun-dried tomatoes, capers, or even raw cauliflower slices. Drizzle with plain or infused extra-virgin olive oil (truffle, lemon, herb, etc.)