Bruschetta with Cauliflower
Cabbage varieties such as cauliflower, broccoli and cavoy cabbage originated in Europe and were very popular in ancient Rome, being one of the few winter vegetables available at that time. You can substitute broccoli for the cauliflower.
600 g/ 1 1/4 lb cauliflower
6 tbsp extra virgin olive oil
6 large slices coarse country bread, 1 cm/ 1/2 in thick
2 garlic cloves
Salt and pepper
Bring a large pan of salted water to the boil. Add the cauliflower and cook for about 10 minutes. Drain well and when cool enough to handle divide the cauliflower into florets.
Heat 3 tbsp of the oil in a large frying pan. Add the cauliflower and sauté for about 5 minutes over medium heat, stirring the florets delicately a couple of times. Add salt and pepper to taste.
Meanwhile, preheat the oven to 180 °C/350 °F/Gas 4. Place the bread slices on a baking sheet and toast in the oven for about 5 minutes, or until barely golden, turning them once. Rub with the garlic, then arrange on individual dishes. Pour over the rest of the oil. Cover with the cauliflower and serve very hot.
Makes 6.