If you already have roasted veggies, this makes a really simple no fuss, full flavoured dish! As an option, canapés can be created using mini capsicums or mushroom cups.
Serves approx. 10 depending on the size of the capsicums
Ingredients
10 small-medium sized red capsicums, with tops cut and retained, and seeds removed.
1 small-medium whole cauliflower broken into pieces, processed in food processor to resemble fine crumbs, then placed on a shallow oven tray lined with baking paper, drizzled with olive oil and roasted for approx. 25 mins
1 jar of Meredith goat marinated feta cheese, drained and crumbled into small pieces
3 teaspoons of finely chopped herbs eg basil, sage, chervil or parsley
1 teaspoon of salt
4 teaspoons of olive oil
Optional: a sprinkle of fresh Parmesan cheese
Optional: scattering of cherry tomatoes
Method
Clean and cut whole capsicums by cutting tops off and removing seeds.
Place them upright onto a baking tray lined with baking paper.
Drizzle over half of the olive oil quantity and bake for approx. 40-45 mins in a moderate oven until they have softened. If there is liquid within the vegetable, drain and retain. This can be used to drizzle over the dish to increase moisture and provide extra sweetness!
Once the cauliflower has been processed and looks like breadcrumbs, take a handful at a time, and squeeze out excess moisture. This helps to shorten the cooking time and allows for a drier mix.
Spread cauliflower mixture out onto a shallow oven tray lined with baking paper and drizzle oil and sprinkle salt over. Bake for approx. 25 mins.
In a separate bowl - add the roasted cauliflower, crumbled goat feta, herbs and spices, and mix well by hand.
Spoon mixture into capsicum cups placing lids on top. If using Parmesan and or cherry tomatoes, scatter over and bake in a moderate oven for approx. 45 mins or until golden.
Scatter over fresh herbs and serve with a big fresh salad.
Enjoy!!