Crispy Cauliflower Bruschetta
Treat yourself to the irresistible crunch of our cauliflower bruschetta, seasoned to perfection with Vegeta Gourmet and generously topped with the zesty allure of red pesto. It's a mouthwatering appetizer that's both elegant and delicious.
Ingredients
1 LARGE CAULIFLOWER (ABOUT 6OOg)
2 TABLESPOONS OLIVE OIL
1 TEASPOON OF VEGETA GOURMET
1 CRUSHED GARLIC
200g GRATED MOZZARELLA
2 TEASPOONS OF PAPRIKA
3 SPRING ONIONS
RED PESTO
PEPPER TO TASTE
Preparation
1
PREHEAT YOUR OVEN TO 220°C
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2
CUT THE CAULIFLOWER INTO STEAKS (ABOUT 2CM THICK). ARRANGE THEM ON A BAKING TRAY COVERED WITH BAKING PAPER
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3
MIX OLIVE OIL, VEGETA GOURMET, CRUSHED GARLIC AND PAPRIKA. BRUSH EACH STEAK WITH THE MIXTURE. (KEEP SOME FOR LATER)
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3
ONCE THE MIXTURE IS BRUSHED ON, PLACE THE TRAY IN YOUR PREHEATED OVEN AND BAKE FOR 10MIN, THEN TAKE OUT, TURN EACH STEAK, BRUSH AGAIN WITH THE MIXTURE AND BAKE FOR ANOTHER 10MIN
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4
ONCED GOLDEN BROWN, TAKE OUT AND PUT YOUR GRATED CHEESE ON TOP, SPINKLE WITH FINELY SLICED SPRING ONIONS AND ADD A GENEROUS DOLLOP OF RED PESTO AND ENJOY!​
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DOUBLE OR EVEN TRIPLE THE RECIPE FOR MORE CAULIFLOWER STEAKS.
