{"id":28369,"date":"2020-09-19T20:00:33","date_gmt":"2020-09-19T18:00:33","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=28369"},"modified":"2020-09-18T18:14:36","modified_gmt":"2020-09-18T16:14:36","slug":"tuscan-cauliflower-toasts","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/tuscan-cauliflower-toasts\/","title":{"rendered":"Tuscan cauliflower toasts"},"content":{"rendered":"<p><span class=\"text_line\" data-position=\"4:230:0:0:0\" data-endposition=\"4:230:11:0:0\" data-complex=\"0\">In Tuscany, sliced and grilled bread slices rubbed with garlic and<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"4:230:11:0:0\" data-endposition=\"4:230:22:0:0\" data-complex=\"0\">\u201cgreased\u201d with olive oil are called fettunte. The recipe sounds a<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"4:230:22:0:0\" data-endposition=\"4:230:31:0:0\" data-complex=\"0\">little like bruschette, doesn\u2019t it? Well, sometimes fettunte are<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"4:230:31:0:0\" data-endposition=\"4:230:41:0:0\" data-complex=\"0\">served plain, like garlic toast, but bruschette are always topped.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"4:230:41:0:0\" data-endposition=\"4:230:53:0:0\" data-complex=\"0\">You won\u2019t care about the semantics when you dig into this dish,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"4:230:53:0:0\" data-endposition=\"4:231:0:0:0\" data-complex=\"0\">which is an appetizer on its way to becoming a salad.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/p>\n<p><strong>Portions:\u00a0<\/strong>Makes 6 servings<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<div class=\"reader_column left_column\" data-colindex=\"0\">\n<ul>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"4:232:0:0:0\" data-endposition=\"4:233:0:0:0\" data-complex=\"0\">Roasted Cauliflower<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"4:234:0:0:0\" data-endposition=\"4:234:9:0:0\" data-complex=\"0\">1 head cauliflower, broken into florets, then cut into<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"4:234:9:0:0\" data-endposition=\"4:235:0:0:0\" data-complex=\"1\"><span data-lineindex=\"0\">\u00b9\u20442-inch<\/span>\u00a0<span data-lineindex=\"1\">thick<\/span>\u00a0<span data-lineindex=\"2\">slices<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"4:236:0:0:0\" data-endposition=\"4:236:9:3:0\" data-complex=\"0\">3 tablespoons extra-virgin olive oil, plus more for the bak<\/span><span class=\"text_line\" data-position=\"4:236:9:3:0\" data-endposition=\"4:237:0:0:0\" data-complex=\"0\">ing sheet<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"4:238:0:0:0\" data-endposition=\"4:239:0:0:0\" data-complex=\"0\">3 garlic cloves, coarsely chopped<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"4:240:0:0:0\" data-endposition=\"4:241:0:0:0\" data-complex=\"0\">Kosher salt and freshly ground black pepper<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"4:242:0:0:0\" data-endposition=\"4:243:0:0:0\" data-complex=\"0\">6 wide slices crusty rustic bread <\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\">6 garlic cloves, peeled and cut in halves<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\"> e<\/span><span class=\"text_line\" data-position=\"4:246:0:0:0\" data-endposition=\"4:247:0:0:0\" data-complex=\"0\">xtra-virgin olive oil<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"4:248:0:0:0\" data-endposition=\"4:249:0:0:0\" data-complex=\"0\">2 cups baby arugula<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"4:250:0:0:0\" data-endposition=\"4:251:0:0:0\" data-complex=\"0\">2 tablespoons fresh lemon juice<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"4:252:0:0:0\" data-endposition=\"4:252:9:0:0\" data-complex=\"0\">1 wedge Parmesan cheese, about 6 ounces, for shaving<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"4:252:9:0:0\" data-endposition=\"4:253:0:0:0\" data-complex=\"0\">cheese curls<\/span><\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p>To make the roasted cauliflower, preheat the oven to 400\u00b0F. 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<br \/>\ncharcoal) 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\u2019t 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.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>In Tuscany, sliced and grilled bread slices rubbed with garlic and\u00a0\u201cgreased\u201d with olive oil are called fettunte. The recipe sounds a\u00a0little like bruschette, doesn\u2019t it? Well, sometimes fettunte are\u00a0served plain, like garlic toast, but bruschette are always topped.\u00a0You won\u2019t care about the semantics when you dig into this dish,\u00a0which is an appetizer on its way&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/tuscan-cauliflower-toasts\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":28370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[6572],"tags":[],"class_list":["post-28369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tuscan cauliflower toasts - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/en\/tuscan-cauliflower-toasts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tuscan cauliflower toasts\" \/>\n<meta property=\"og:description\" content=\"In Tuscany, sliced and grilled bread slices rubbed with garlic and\u00a0\u201cgreased\u201d with olive oil are called fettunte. The recipe sounds a\u00a0little like bruschette, doesn\u2019t it? Well, sometimes fettunte are\u00a0served plain, like garlic toast, but bruschette are always topped.\u00a0You won\u2019t care about the semantics when you dig into this dish,\u00a0which is an appetizer on its way...Read More\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.irenemilito.it\/en\/tuscan-cauliflower-toasts\/\" \/>\n<meta property=\"og:site_name\" content=\"IreneMilito.it\" \/>\n<meta property=\"article:published_time\" content=\"2020-09-19T18:00:33+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-09-18T16:14:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2020\/09\/348_Gart_9780804187046_art_r1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"640\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Irene Milito\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Irene Milito\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.irenemilito.it\/en\/tuscan-cauliflower-toasts\/\",\"url\":\"https:\/\/www.irenemilito.it\/en\/tuscan-cauliflower-toasts\/\",\"name\":\"Tuscan cauliflower toasts - IreneMilito.it\",\"isPartOf\":{\"@id\":\"https:\/\/www.irenemilito.it\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.irenemilito.it\/en\/tuscan-cauliflower-toasts\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.irenemilito.it\/en\/tuscan-cauliflower-toasts\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2020\/09\/348_Gart_9780804187046_art_r1.jpg\",\"datePublished\":\"2020-09-19T18:00:33+00:00\",\"dateModified\":\"2020-09-18T16:14:36+00:00\",\"author\":{\"@id\":\"https:\/\/www.irenemilito.it\/en\/#\/schema\/person\/6b85191f6a3b4eca504346a11bfb5a43\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.irenemilito.it\/en\/tuscan-cauliflower-toasts\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.irenemilito.it\/en\/tuscan-cauliflower-toasts\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.irenemilito.it\/en\/tuscan-cauliflower-toasts\/#primaryimage\",\"url\":\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2020\/09\/348_Gart_9780804187046_art_r1.jpg\",\"contentUrl\":\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2020\/09\/348_Gart_9780804187046_art_r1.jpg\",\"width\":640,\"height\":640},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.irenemilito.it\/en\/tuscan-cauliflower-toasts\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.irenemilito.it\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Tuscan cauliflower toasts\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.irenemilito.it\/en\/#website\",\"url\":\"https:\/\/www.irenemilito.it\/en\/\",\"name\":\"IreneMilito.it\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.irenemilito.it\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.irenemilito.it\/en\/#\/schema\/person\/6b85191f6a3b4eca504346a11bfb5a43\",\"name\":\"Irene Milito\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.irenemilito.it\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/5eb26e0db05f41e91aa2b9ea92d89581?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/5eb26e0db05f41e91aa2b9ea92d89581?s=96&d=mm&r=g\",\"caption\":\"Irene Milito\"},\"url\":\"https:\/\/www.irenemilito.it\/en\/author\/irene-milito\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Tuscan cauliflower toasts - IreneMilito.it","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.irenemilito.it\/en\/tuscan-cauliflower-toasts\/","og_locale":"en_US","og_type":"article","og_title":"Tuscan cauliflower toasts","og_description":"In Tuscany, sliced and grilled bread slices rubbed with garlic and\u00a0\u201cgreased\u201d with olive oil are called fettunte. 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