Lakeview Cauliflower Bruschetta
Spending time with some of my wife's teaching buddies is always a bit of fun! Thanks to them for their candor and realism on life views!
Lakeview Cauliflower Bruschetta
1 french baguette - sliced on bias
2 T. olive oil
salt and pepper, to taste
1 pint cherry tomatoes, halved
1 head cauliflower, chopped
1/2 banana pepper, diced fine
3 ea. green onions, chopped
1/8 c. asiago cheese, shredded
1/4 c. white cheddar cheese, shredded
1 ea. red onion, sliced thin
1 t.. cayenne pepper
3 T. balsamic glaze
rice flour, for dusting
pistachios, chopped and toasted
Method:
1. Lay baguette slices on oven sheet and season with salt, pepper and brush with olive oil.
2. Toast for 6-8 minutes at 350 degrees. Reserve at room temperature.
3. On oven pan, place cauliflower and season with salt, pepper, 1/2 t.cayenne pepper and olive oil.
4. Roast in oven for 12-14 minutes or until caramelized.
5. Season tomatoes with 1 T. balsamic glaze and roast in oven for 3-5 minutes.
6. In bowl, combine cauliflower, tomatoes banana peppers, green onions and cheeses. Stir to just mix.
7. In small bowl, coat onions with remaining balsamic glaze and cayenne. let reserve for 10 minutes.
8. Toss onions in rice flour and fry in pot with a little oil until dark brown, Reserve on paper towel.
9. Add pistachios to onions.
10. lay bread on oven pan and top with cauliflower mix and toast in oven 5-6 minutes.
11. Top with pistachio onion crumble.
Lakeview Cauliflower Bruschetta
2 T. olive oil
salt and pepper, to taste
1 pint cherry tomatoes, halved
1 head cauliflower, chopped
1/2 banana pepper, diced fine
3 ea. green onions, chopped
1/8 c. asiago cheese, shredded
1/4 c. white cheddar cheese, shredded
1 ea. red onion, sliced thin
1 t.. cayenne pepper
3 T. balsamic glaze
rice flour, for dusting
pistachios, chopped and toasted
Method:
1. Lay baguette slices on oven sheet and season with salt, pepper and brush with olive oil.
2. Toast for 6-8 minutes at 350 degrees. Reserve at room temperature.
3. On oven pan, place cauliflower and season with salt, pepper, 1/2 t.cayenne pepper and olive oil.
4. Roast in oven for 12-14 minutes or until caramelized.
5. Season tomatoes with 1 T. balsamic glaze and roast in oven for 3-5 minutes.
6. In bowl, combine cauliflower, tomatoes banana peppers, green onions and cheeses. Stir to just mix.
7. In small bowl, coat onions with remaining balsamic glaze and cayenne. let reserve for 10 minutes.
8. Toss onions in rice flour and fry in pot with a little oil until dark brown, Reserve on paper towel.
9. Add pistachios to onions.
10. lay bread on oven pan and top with cauliflower mix and toast in oven 5-6 minutes.
11. Top with pistachio onion crumble.
