Tuscan cauliflower toasts
In Tuscany, sliced and grilled bread slices rubbed with garlic and “greased” with olive oil are called fettunte. The recipe sounds a little like bruschette, doesn’t it? Well, sometimes fettunte are served plain, like garlic toast, but bruschette are always topped. You won’t care about the semantics when you dig into this dish, which is an appetizer on its way to becoming a salad.
Portions: Makes 6 servings
To make the roasted cauliflower, preheat the oven to 400°F. Lightly oil a large rimmed baking sheet. Toss the cauliflower, oil, and garlic together in a large bowl. Spread on the baking sheet and season with salt and pepper. Bake, stirring occasionally, until the cauliflower is lightly browned and tender, about 40 minutes. Just before serving, preheat an outdoor grill (preferably
charcoal) or broiler on high. Toast the bread, turning once, until golden, about 3 minutes. Rub each toasted bread slice with a garlic half. (You don’t have to use all of the garlic.) Place the bread on a serving platter. Drizzle olive oil over the toasts. Toss the arugula with 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Top each bread slice with equal amounts of the arugula, followed by the cauliflower. Using a swivel vegetable peeler, shave as many curls of Parmesan over the fettunte as you like. Serve hot.