Bruschetta with Cauliflower and Prosciutto

Name: Bruschetta with Cauliflower and Prosciutto
Yield: Yield: 8 Portions
Ingredients: 16 very thin slices prosciutto; ¼ cup/33 g chopped capers; 8 salted anchovy fillets; Salt, as needed; ¼ cup/12 g coarsely chopped flat-leaf parsley; Lemon juice, as needed; Ground black pepper, as needed; Olive oil, as needed, for brushing; 16 slices baguette, cut on the bias ¼ in/6 mm thick; 1 head cauliflower; 6 garlic cloves, finely minced; ½ cup/120 mL extra-virgin olive oil

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

1 head cauliflower
½ cup/120 mL extra-virgin olive oil

Starter
Street Food

Method

Divide the cauliflower into 2-in/5-cm florets. Toss the florets in a small amount of olive oil, place on a sheet pan, and roast in a 375°F/191°C oven until fully cooked and slightly caramelized, 10 to 15 minutes