Cauliflower Canapés

• 8-12 pieces crusty bread (toasted)
• 1/2 bunch cauliflower
• 2 pieces garlic, roasted or browned
• 5 tablespoons extra-virgin olive oil
• 1 pinch Kosher salt
• 1 pinch freshly ground black pepper
• 1 dash hot sauce

1. Brush the slices of bread with about 1 tablespoon of the olive oil. Arrange on a baking sheet and toast in a 450oF oven until crisp, 8 to 10 minutes. Set aside.
2. Trim the cauliflower and separate it into large florets. Steam the remaining florets in a steamer basket over boiling water until soft, 12 to 15 minutes. Transfer the steamed cauliflower to a food processor, add the browned garlic and salt and pepper to taste, and puree until smooth.
3. With the processor running, pour in the remaining 1/4 cup olive oil, and a dash or two of hot pepper sauce, then taste and adjust the seasonings.
4. Spoon a layer of the cauliflower puree on toast slices. These can then be garnished a variety of toppings such as tiny parsley sprigs, roasted red pepper slices, sun-dried tomatoes, capers, or even raw cauliflower slices.
5. Drizzle with plain or infused extra-virgin olive oil (truffle, lemon, herb, etc.)

crusty bread, cauliflower, garlic, extravirgin olive oil, kosher salt, freshly ground black pepper, hot sauce

Taken from food52.com/recipes/7255-cauliflower-canapes (may not work)