PAPRIKA CAULIFLOWER FENNEL BRUSCHETTA
Cauliflower like all cruciferous veggies, is brimming with phytonutrients which help detoxify the body. It's also a great source of Vitamin C and is being studied extensively for its anti-cancer effects. It can be a bit hard to digest for some folks which is why we combine it with fennel which aids digestion and also packs a Vitamin C punch. Leeks are milder and sweeter than onions and my absolute favorite especially with other delicate ingredients like fennel. They provide folate and phytonutrients making this bruschetta truly nutritious comfort food for kids and adults.
1/2 leek white and light green parts sliced
1/2 cauliflower head coarsely chopped
1/2 fennel bulb chopped
1 teaspoon sweet paprika
2 tablespoon olive oil
1/4 cup goat cheese
1 tablespoon finely chopped tarragon
Salt and pepper to taste (optional)
Add all the ingredients except the cheese and tarragon to a roasting pan and mix well. Roast at 400F / 200C for 30 minutes or until the cauliflower is soft. Be sure to mix the veggies every now and then to prevent burning.
Spoon the roasted veggies onto slice baguette. Add dollops of goat cheese, a sprinkling of tarragon, a drizzle of olive oil and serve. You can also serve the roast veggies as a side to grilled fish or chicken.