Tarla Cuisine

 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