cauliflower & caramelized onion bruschetta


I know this is two cauliflower recipes out of three posted this month. Given the sometimes controversial nature of cauliflower, I know that might be a lot. I did want to give my previous experiment another shot. Faithful readers will remember that in the process of developing the truffled cauliflower recipe, I initially tried adding caramelized onions, but found the product too rich. As I was preparing for tonight’s Oscars appetizer extravaganza, I decided to revisit the concept as a bruschetta. Because the combination of cauliflower and caramelized onions was rich, I decided that using it in place of cheese on toasts would be an interesting approach. It worked! Try this vegan appetizer — it is just as creamy and rich as a soft cheese.

Cauliflower & Caramelized Onion Bruschetta



  • 1 head of cauliflower, steamed until soft
  • 3 teaspoons olive oil
  • 1 yellow onion, thinly sliced
  • 2 teaspoons salt
  • Pepper to taste
  1. Wash and break apart cauliflower into florets.
  2. Steam until soft.
  3. Remove from heat. Drain water from pan. Toss cauliflower into hot pan to help evaporate the rest of the water.
  4. In a sauce pan, heat olive oil over medium-low heat.
  5. Peel and cut an onion in half. Thinly (as thin as you can) the onion.
  6. Cook in olive oil. Stir occasionally and keep an eye on the onion to ensure that the onion is browning but not burning. Onions should be uniformly brown and caramelized after 15 minutes.
  7. Add cauliflower, onion and salt to a bowl. Using an immersion blender, mix until soft and ingredients are incorporated.
  8. Add pepper to taste.
  9. Serve with toasts.
  10. Enjoy!



  • 1 baguette, sliced thin


  1. Preheat oven to broil. Move rack close to the roof of the oven.
  2. Thinly slice baguette.
  3. Place baguette slices on a cookie sheet.
  4. Toast until slightly browned, about 5 minutes.
  5. Remove the bread once toasted.

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