Monday, April 9, 2018

 Cauliflower Tapenade on olive bread
3C cauliflower florets
1 tsp. spice rub
3/4C - 1C olive oil
1C pitted green olives
2 scallions, sliced
2 Tbsp. fresh lemon juice
salt and pepper to taste
smoked paprika (for sprinkling)
olive bread (or bread of choice), cut into 12 slices

Preheat oven to 400F.  Toss cauliflower florets with 2 tablespoons olive oil and spice rub on a cookie sheet and bake until golden – about 15 minutes, turning once.  Let cool.

In a food processor combine cauliflower, olives and scallions and process until smooth. Add the lemon juice and enough olive oil to make a smooth paste.  Season with salt and pepper to taste.
Toast the olive bread slices in the oven until golden.  Spread with tapenade and sprinkle with smoked paprika.