ROSEMARY CAULIFLOWER TOAST
• 1 large head of cauliflower
• 1 small red onion
• 3 to 5 tablespoons olive oil
• 1 teaspoon black pepper
• 2 teaspoons crushed coriander seeds
• 2 tablespoons minced fresh rosemary
• 2 1⁄2 teaspoon sea salt, divided
• 8 ounces cream cheese, softened
• 1 teaspoon toasted ground cumin
• 2 to 3 tablespoons of finely chopped mint
• 1 cup of blueberries
• Juice of 1 lemon or lime • 6 slices of sourdough toast
• Few sprigs of herbs (like mint), for garnish
Instructions:
Preheat the oven to 400 degrees. Grease a baking pan generously with olive oil. Take the cream cheese out of the refrigerator and leave it out for about an hour or until it is soft. Cut the cauliflower into 2- to 3-inch large florets. Discard only a small portion of the bottom — the rest of the stems and leaves are all edible. Peel and slice the onion into thick slices.
In a large bowl, combine the cut cauliflower and onions with olive oil, black pepper, coriander seeds, rosemary and 1 1⁄2 teaspoons salt. Spread on the greased baking pan into an even layer and roast in the oven for 20 minutes. Lower the temperature to 300 and cook for another 15 minutes or until the cauliflower appears done and the onions have a golden-brown tinge.
In a medium-size bowl, combine the cream cheese with cumin, herbs, blueberries, lemon and 1 teaspoon salt. Use your fingers or the back of a spoon to smash the blueberries with the cheese. Refrigerate until ready to eat.
Warm the toast on both sides and serve smeared with the cream cheese and topped with the roasted cauliflower. Tuck in a few sprigs of mint.
Notes & variations
• Substitute mint for cilantro, parsley, or basil, but the aroma of mint is remarkably delicious.
• You could also make sandwiches with the cream cheese and cauliflower — embellish by adding a few crisp lettuce leaves.
• To crush coriander seeds, use a rolling pin or a mortar and pestle. If you only have ground coriander, use it instead. Serves 4 to 6