Bruschetta Bites on Cauliflower Crust
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 22
  • ½ large head of cauliflower, roughly chopped (should be about 3 cups)
  • 1 egg
  • ¼ cup parmesan cheese
  • ¼ cup part skim mozzarella cheese
  • 1 clove of garlic, minced
  • 1 T fresh basil, finely chopped
  • ½ tsp salt
  • pepper, to taste
  • Bruschetta
  • 5 plum or Roma tomatoes, seeded and diced
  • 1 T fresh basil, chopped
  • 3 cloves of garlic, minced
  • 1 T extra virgin olive oil (optional)
  • Salt and Pepper
For the Cauliflower Crust
  1. Preheat the oven to 450 F. Line a pizza pan or sheet pan with parchment paper (the parchment is crucial)
  2. In the bowl of a food processor, add the chopped cauliflower and process until no large chunks remain. It should look like couscous.
  3. Pour into a bowl and microwave for 8 minutes. It is important that you let it cool completely before moving to the next step.
  4. With a thin dish towel or cheese cloth, squeeze the cooked cauliflower until almost all of the water/liquid has been removed. Be careful not to squeeze too hard, or the towel may rupture (which happened to me)
  5. Place the rung out cauliflower in a dry bowl and add the remaining ingredients. Mix well.
  6. Scoop out half tablespoon or teaspoon sized balls.
  7. Place them about 4 inches apart on a parchment covered cookie sheet. It's easier to make the balls first and then press them into circles after. Once all of the balls have been form, using the back of your measuring spoon, press down on each ball as though you were making thumbprint cookies.Then press them out into flat, even disks with your fingers.
  8. It may seem like the crust will stick, but if you have the parchment paper it will release after it is fully cooked.
  9. Bake for 12 minutes or until lightly golden
For the Bruschetta
  1. Mix all of the ingredients in a small bowl and let sit for about 10 minutes. Spoon about a tablespoon onto each crust. Serve immediately.
Recipe by A Sue Chef at