Turmeric Cauliflower Crostini

Hi loves! I hope that you have been able to relax this week.  I am sure that you are going in full gear as you either continue to hibernate or go out with friends to beat the cold after work hours.  For all busy hostesses, it is important to take some time to just be (words of wisdom from The Beatles, Let It Be).  For me, that means taking time to cook my favorite pasta sauce, brainstorm a new cocktail – currently working on one that shows some love to ginger simple syrup – or #netflixandchill with some champs. Because you deserve it, damn it!

This week’s post utilizes a spice that I have been experimenting with for the past few months: turmeric.  I’ve put it on pizza (see here!), breakfast burritos and cauliflower steaks. Not only does this Indian spice add a gingery-orange taste to a dish, but, in its own way, it has healing powers: it is a natural antioxidant, lowers your risk of heart disease and is a cancer fighter (more info here). Plus, it gives your appetizers a natural, warm yellow color, which really adds a beautiful element to your dish.


The Jolly Hostess twist this week takes the concept of roasted turmeric cauliflower and chickpeas over a sour cream coated crostini. The ginger sweetness of the turmeric is the best compliment to sour cream and adds balance to this party app.  The crostini is then topped with pickled onion to add an unexpected tang. 

Turmeric Cauliflower Crostini is wonderful as an easy appetizer, starter or side, with flavor that is TO DIE FOR and will be eaten up in seconds! 

Love the Turmeric Cauliflower? The same process can be used on bigger pieces of cauliflower for a side for din.

Cheers!

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Print Recipe
Turmeric Cauliflower Crostini Yum
A flavor-packed crostini layered with sour cream, turmeric cauliflower and pickled onions.
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Course Appetizer
Prep Time 20 minutes
Cook Time 40 minutes
Servings
pieces
Ingredients
Turmeric Roasted Cauliflower
Sour Cream Mixture
Pickled Onions
Course Appetizer
Prep Time 20 minutes
Cook Time 40 minutes
Servings
pieces
Ingredients
Turmeric Roasted Cauliflower
Sour Cream Mixture
Pickled Onions
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Pickled Onions
  1. Place all pickled onion ingredients in a seal-tight container and set in fridge for at least 2 hours.
Roasted Chickpeas
  1. Preheat oven to 400. Strain chickpeas and dry with a paper towel as best you can. Lay out chickpeas on a baking sheet and make sure they are all flat.
  2. Drizzle olive oil on top of chickpeas and toss, like tossing a salad. Using a pepper grinder, lightly coat chickpeas, toss and coat again. Do the same with salt, but sparingly.
  3. Bake for 30-35 mins. Chickpeas are done when they are slightly browning.
Turmeric Cauliflower
  1. Mix turmeric, salt, pepper and parsley in small bowl. Cut cauliflower and garlic, but keep the garlic skins on.
  2. Add turmeric mixture to zip lock bag with cauliflower and 1 tbsp olive oil. Add to 4.5 qt oblong glass baking dish.
  3. Bake for 35-40 mins, check and stir around the 20 min point.
  4. While baking, cut bread into 1/4″ pieces.
  5. Once cauliflower and chickpeas are done, let sit for 10 mins until you can handle the garlic. Put toast bread in oven for 4-5 mins and set aside. Take skins off garlic and chop in small pieces. Add to sour cream mixture and add parsley and cayenne pepper.
  6. Assemble crostinis on toasted bread: Generous amount of sour cream mixture Turmeric Cauliflower Roasted Chickpeas Dash parsley
  7. Add pickled onions and serve immediately.
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