5 or 6 ½-inch slices of cauliflower (from center of a head of cauliflower)
¼ cup diced tomato
1 green onion, chopped
½ clove garlic, minced
1 Tablespoon fresh basil, chopped
½ Tablespoon extra-virgin olive oil, divided
Salt & pepper, to taste
For this recipe, to get nice slices of cauliflower, it is recommended that you take an entire head of cauliflower and slice it in the center to create thick slabs. Select several of these for your bruschetta and use the remaining cauliflower for another recipe.
Preheat oven to 425F. Line a baking sheet with foil, lightly brush with olive oil.
Place slices of cauliflower on baking sheet. Brush lightly with 2 teaspoons of olive oil (from the ½ Tablespoon called for in the recipe; the remaining oil will be drizzled over the bruschetta before serving).
Roast cauliflower 10-15 minutes, until browned on both sides. Turn half way through cooking for even browning on each side.
Transfer cauliflower carefully to a serving plate. Set aside to cool slightly.
While the cauliflower cools, in a small bowl, combine tomato, onion, garlic, and basil. Gently stir to combine.
Spoon tomato mixture over cauliflower slices on serving plate, add a dash of salt and pepper, then drizzle the remaining olive oil over the top before serving.