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Roasted Cauliflower and Raisin Crostini

Roasted cauliflower and raisin crostini
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Makes 24| Hands-On Time: | Total Time:



  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.
By December, 2010

Quick Tip

4 pieces of bruschetta
The crostini can be toasted up to 3 days in advance. Keep at room temperature in an airtight container.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.