Roasted cauliflower bruschetta with feta and pine nuts
Savoury, salty, nutty and crunchy. This works for me.
- Slice some ciabatta and brush with olive oil. Grill until crisp around the edges.
- Heat your oven to 200C.
- Heat a large skillet or frying pan to high temperature, add a little oil, then some sliced cauliflower florets. Cook for a couple of minutes until they begin to caramelise, remove and place in a hot oven to cook until just tender. Remove, cool and place in a large mixing bowl.
- Roughly smash up roasted cauliflower and bind with a slug of olive oil, and some crumbled feta cheese.
- Finish mix with pine nuts, oregano leaves, a squeeze of lemon and some flaky sea salt and freshly ground black pepper.