Ingredients
20 cherry tomatoes
6 to 7 Tbsp. (90 to 105 mL) good quality olive oil
kosher salt and freshly ground white pepper
1 tsp. (5 mL) kosher salt
1 medium-to-large head of cauliflower, cut into florets
2 tsp. (10 mL) curry powder
2 tsp. (10 mL) cumin powder
1/3 cup (80 mL) freshly grated Parmigiano Reggiano
up to ¼ cup (60 mL) extra virgin olive oil
1 tsp. (5 mL) freshly squeezed lemon juice, or to taste
twenty ½-inch (1.2-cm) slices baguette, toasted

Instructions
Preheat the oven to 350ºF (175ºC).

Slice the tomatoes in half and place in a bowl. Drizzle with 2 to 3 Tbsp. (30 to 45 mL) olive oil and season with salt and pepper. Toss gently to coat the tomatoes in a thin layer of oil. Spoon them in a single layer onto a baking pan. Bake for 10 to 15 minutes or until the tomatoes have softened but not collapsed. Remove from the heat and set aside.

In a large pot, bring 4 to 5 cups (950 mL to 1.2 L) water to a rapid boil. Add 1 tsp. (5 mL) salt and the cauliflower florets. Cook until the florets can be pierced with a fork but offer a little resistance. Remove from the pot and drain for 15 minutes.

Toss cauliflower florets in a bowl with just enough olive oil to lightly coat, about 2 to 3 tsp.

(10 to 15 mL). Sprinkle the curry and cumin over the cauliflower and toss again. Season with salt and pepper to taste.

Place on a baking sheet and roast in the oven for 15 to 20 minutes. Rotate florets after 10 minutes. Remove early if cauliflower begins to turn colour.

Transfer the cauliflower to a food processor. Add the cheese and 1 to 2 Tbsp. (15 to 30 mL) of extra virgin olive oil while the processor is on to create a smooth, velvety texture. Dribble in more oil if necessary.

Add lemon juice, and salt and pepper to taste.

Serve mounded on toasted baguette slices. Top each crostini with two roasted cherry tomato halves.

This recipe is from Linda Haynes, The More from ACE Bakery cookbook.


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