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.
MAKES: 2C
