Roasted Cauliflower and Raisin Crostini

cauliflower-crostini
Photo by Grant Cornett
Roasted Cauliflower and Raisin Crostini 3.3 24 5 1
Rating
Read Reviews
  • Makes 24
  • Hands-On Time
  • Total Time

Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with 2 tablespoons oil. Bake until golden brown, 4 to 5 minutes per side.

On a rimmed baking sheet, toss the cauliflower with the remaining 2 tablespoons oil; season with ¼ teaspoon each salt and pepper. Roast until tender, 25 to 30 minutes. Add the raisins and capers and toss to combine.

Dividing evenly, spread the goat cheese on the toasted baguette slices and top with the cauliflower mixture.

Ingredients

  1. Check 24 thin slices baguette (from 1 small loaf)
  2. Check ¼ cup olive oil
  3. Check ¼ head cauliflower, cut into small pieces
  4. Check kosher salt and black pepper
  5. Check ¼ cup golden raisins
  6. Check 2 tablespoons capers
  7. Check 4 ounces goat cheese

Directions

  1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with 2 tablespoons oil. Bake until golden brown, 4 to 5 minutes per side.
  2. On a rimmed baking sheet, toss the cauliflower with the remaining 2 tablespoons oil; season with ¼ teaspoon each salt and pepper. Roast until tender, 25 to 30 minutes. Add the raisins and capers and toss to combine.
  3. Dividing evenly, spread the goat cheese on the toasted baguette slices and top with the cauliflower mixture.