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Cauliflower & Red Pepper Puffs

From Lynne Wilson

Makes 12 puffs.

Preheat oven to 400°F.


12 toast rounds
1 cup cooked chopped cauliflower
¼ cup diced red pepper, ¼ inch pieces
1 Tbsp. butter
4 ounces cream cheese, softened
⅛ tsp. salt
Dash pepper
Dash Tabasco sauce, to taste


Cut 1½ to 2 inch rounds from a soft white sandwich bread with a cookie cutter or glass. Place them on a cookie sheet and toast for approx. 5 minutes at 400°F or until light brown. Set aside.

Blanch or steam 1½ cups cauliflower florets. When soft, drain and chop. Measure 1 cup. Melt the butter in a small frying pan, add the red pepper, and saute until it softens. Stir in the cauliflower and saute another minute. Place the cream cheese in a mixing bowl. Stir in the warm cauliflower and pepper. Add the salt, pepper, and Tabasco sauce to taste. Mound the cauliflower mixture on the toast rounds and bake at 400°F for about 10 minutes or until they begin to brown. Serve warm.