Baked Cauliflower Canapés and Broccoli Bites
As a rule, delicious things come on toothpicks. These savory bites certainly support that rule, and they're perfect for dipping.
* 1 head each cauliflower and broccoli, chopped into bite-sized pieces
• 4 Tbsp extra-virgin olive oil
• 4 tsp garlic, crushed and chopped
• 1 Tbsp paprika
• 1 tsp sea salt (or to taste)
Preheat oven to 400 degrees. Rinse and chop cauliflower and broccoli into slightly-oversized bite-sized pieces. Pat or air dry. In a large zip lock bag, pour 2 tablespoons olive oil and 2 teaspoons chopped garlic. Then place the chopped cauliflower in the bag. Securely seal bag. Shake and knead the bag so that the cauliflower is evenly coated with the olive oil and garlic. Add more oil if necessary. In a second large zip lock bag, pour in the remaining olive oil and garlic, then add the chopped broccoli. Securely seal bag. Shake and knead the bag so that the broccoli is evenly coated with the olive oil and garlic.
Place the coated vegetables in a large, 9x13 baking dish. You may need two baking dishes. Sprinkle with paprika and salt. Place baking dishes in oven; bake for 45 minutes, until golden brown. When cooking time is done, remove from oven and allow to cool. Arrange cauliflower and broccoli pieces on a serving platter. Spear vegetables with toothpicks for easy pick-up. You can also serve with hummus or guacamole.