Cauliflower Spread adapted from BHG
6 cups riced cauliflower
1 1/2 cups milk
2 ounces cream cheese, softened
1/2 cup crumbled goat cheese
1/4 cup parmesan cheese, shredded
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1 1/2 cups diced tomatoes
1 green onion, diced, both white and green parts
1 clove garlic, minced
1/4 cup fresh basil, chopped
1 teaspoon olive oil
1/4 cup parmesan cheese
Salt & pepper to taste
1/2 cup balsamic vinegar
2 tablespoons brown sugar
1 tablespoon honey
1 loaf french or other artisan bread sliced and grilled or toasted
Basil and cracked black pepper for garnish
Cook cauliflower in a medium saucepan with milk covered, for 15 minutes, until the cauliflower is soft. Drain; cool.
Transfer to a food processor.
Add cream cheese, goat cheese, parmesan cheese, oil, lemon juice, and salt. Process until smooth.
Transfer to a bowl. Can be covered and chilled for up to 3 days.
In a medium bowl combine all tomato ingredients. Set aside until ready to assemble. Do not refrigerate.
In a small saucepan combine vinegar, brown sugar, and honey. Place over medium heat until mixture starts to bubble. Reduce heat to low and simmer until reduced by half or to desired thickness.
Place a dollop of cauliflower spread on top of toasted bread. Top with tomato mixture and drizzle with balsamic glaze. Garnish with additional basil and cracked black pepper if desired.
Spread can be made ahead. Make tomatoes just before serving as tomatoes are not at their peak if refrigerated.
Keywords: cauliflower, goat cheese, tomato, basil, parmesan cheese, appetizer, snack, good for you