Spiced Cauliflower Toasts with Yogurt-Feta Cream, Roasted Grapes and Pistachio

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   In a bowl, toss the cauliflower with 1 1/2 tablespoons (22 ml / 1 1/2 tbsp) olive oil, ground cumin, smoked paprika, 1/2 teaspoon salt, and black pepper. Spread it on one side of the baking sheet.

3. 3

   In another bowl, mix the red grapes with the honey, 1 teaspoon (5 ml / 1 tsp) lemon juice, and 1/2 tablespoon (7 ml / 1/2 tbsp) olive oil. Place them on the other side of the baking sheet.

4. 4

   Roast the cauliflower and grapes for 18 to 20 minutes at 220 °C / 425 °F, stirring once halfway through, until the cauliflower is tender and browned at the edges and the grapes start to burst.

5. 5

   Meanwhile, place the baguette slices on a second tray. Brush them with the remaining 1 tablespoon (15 ml / 1 tbsp) olive oil and toast in the oven for 5 minutes at 220 °C / 425 °F, or until golden and crisp.

6. 6

   For the cream, blend or mash together the feta cheese, Greek yogurt, garlic, lemon zest, the remaining 1 teaspoon (5 ml / 1 tsp) lemon juice, and 1/4 teaspoon salt until creamy and spreadable.

7. 7

   Roughly chop the roasted cauliflower so it is easier to distribute over the toasts. If you like, gently crush a few roasted grapes so they release some of their juices.

8. 8

   Assemble each toast by spreading a layer of yogurt-feta cream over the toasted baguette. Top with roasted cauliflower and 2 or 3 roasted grapes.

9. 9

   Finish with chopped pistachios and fresh mint leaves. Serve warm or at room temperature.