Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
8
- 1 cup white wine vinegar
- 1/2 cup caster sugar
- 2teaspoons cooking salt
- 1teaspoons fennel seeds
- 1/2 cauliflower, cut into florets, thinly sliced
- 1 bunch radish, thinly sliced
- 1 Woolworths baguette
- 5milliliter olive oil cooking spray
- 1 clove garlic, halved
- 1/2 bunch spring onions, thinly sliced
Nutrition per serving
902kJ / 216Cal
902 Kilojoules or 216 Calories
10% of daily energy intake*
Protein
6.4grams
Fat
2.8grams
Carbs
38.8grams
Sugars
16.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Top crusty bread with tangy pickled cauliflower and radish to make impressive crostini. Why not serve them as appetisers at your next gathering?
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
Step 2 of 4
Place vinegar, sugar, salt, fennel seeds and 1 cup boiling water in
a large glass or ceramic bowl. Stir until sugar has dissolves. Add cauliflower and radish, then stir to combine. Set aside for 30 minutes.
Step 3 of 4
Cut bread diagonally into 1cm slices. Spray both sides of bread with oil and place, in a single layer, on trays. Bake for 10 minutes or until golden. Rub cut sides of garlic over one side of each bread slice.
Step 4 of 4
Top bread with drained cauliflower mixture (see Tip) and onion. Season with pepper and serve.
Instruction tip
Tip:Refrigerate leftover cauliflower in its pickling liquid, then add as needed to salads, wraps or burgers.
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