Golden Cauliflower Toasts with Whipped Feta, 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) olive oil, smoked paprika, ground cumin, 1/2 teaspoon salt, and black pepper. Spread the cauliflower on the baking sheet.

3. 3

   On another side of the same baking sheet, place the seedless red grapes and toss them with 1/2 tablespoon (7 ml) olive oil, the honey, and a few fresh thyme leaves.

4. 4

   Roast the cauliflower and grapes for 18 to 20 minutes at 220 °C / 425 °F, stirring the cauliflower halfway through, until the cauliflower is golden and tender and the grapes are slightly wrinkled.

5. 5

   Meanwhile, place the feta cheese, Greek yogurt, lemon juice, half of the lemon zest, and 1/2 tablespoon (7 ml) olive oil in a food processor or blending cup. Blend until thick and smooth.

6. 6

   Arrange the baguette slices on another tray or oven rack. Brush them with the remaining 1 tablespoon (15 ml) olive oil and toast in the oven for 5 minutes at 220 °C / 425 °F, or until crisp around the edges.

7. 7

   Spread each toast with a generous spoonful of whipped feta cream. Top with the roasted cauliflower and 2 or 3 roasted grapes per piece.

8. 8

   Finish with the chopped pistachios, the remaining lemon zest, more fresh thyme leaves, and, if desired, a thin extra drizzle of honey. Serve immediately.