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A container of Firehook Classic Sea Salt organic crackers sits next to a plate with several crackers topped with roasted vegetables, green sauce, grated cheese, and capers on a wooden surface.

Roasted Cauliflower with Avocado Green Goddess

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Two-tone roasted cauliflower (white and purple) with deep caramelization, placed on Firehook Sea Salt crackers and drizzled with vibrant avocado green goddess. Shaved parmesan, crispy capers, and flaky salt to finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 crackers
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower
  • ½ head white cauliflower broken into small florets, halved
  • ½ head purple cauliflower broken into small florets, halved
  • 2 tbsp olive oil
  • kosher salt to taste
  • black pepper to taste
Avocado Green Goddess
  • 1 ripe avocado
  • ½ cup fresh basil packed
  • ¼ cup fresh chives chopped
  • ¼ cup fresh parsley packed
  • 1 clove garlic
  • 3 tbsp olive oil
  • 2-3 tbsp water
  • ½ tsp kosher salt
Crispy Capers
  • ¼ cup capers patted dry
  • ¼ cup avocado oil or any neutral oil with high smoke point
To Serve
  • Shaved parmesan for finishing
  • flaky sea salt for finishing
  • Firehook Sea Salt crackers for serving

Equipment

  • Sheet Pan
  • Blender or food processor
  • Small frying pan or saucepan
  • Slotted spoon

Method
 

  1. Preheat oven to 450°F.
  2. Break cauliflower into small florets and slice each in half so they have a flat side.
  3. Toss with olive oil, kosher salt, and black pepper.
  4. Spread cut-side down on a sheet pan in a single layer.
  5. Roast until deeply caramelized and golden on the flat side, about 20-25 minutes.
  6. Combine avocado, basil, chives, parsley, garlic, olive oil, and salt in a blender or food processor.
  7. Blend until smooth and vibrant green, adding water 1 tablespoon at a time to reach a drizzleable consistency.
  8. Taste and adjust salt as needed.
  9. Heat the avocado oil in a small pan over medium until it reaches 325-375°F. Carefully add the dried capers and stand back to avoid oil splatters. Fry the capers for a few minutes, gently shaking the pan, until they turn crispy and golden brown. Test a couple. Lift them out with a slotted spoon onto a paper-towel-lined plate, and strain the oil into a jar to save for dressings.
  10. Place roasted cauliflower florets on each cracker, caramelized side up.
  11. Drizzle avocado green goddess over the cauliflower.
  12. Finish with shaved parmesan, crispy capers, and flaky sea salt.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: assemble just before serving. Roasted cauliflower keeps covered in the fridge for up to 3 days; the green goddess keeps in a sealed jar in the fridge for up to 4 days, though the color will dull slightly. The capers make more than you need here, and they keep a week in a sealed jar once completely cool.

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