Crostini di Cavolfiore
(Crostini with Fennel–Scented Cauliflower)
Serves 6

I have made numerous crostini throughout the years, but I would never have thought of using cauliflower as a topping until I tasted this delicious, fennel scented version at Peggy Markel's Tuscan cooking school.

1 medium head cauliflower (about 2 pounds), broken into florets, stem discarded
3 tablespoons extra virgin olive oil
1 small red onion, finely chopped (about 1 cup)
1 teaspoon fennel seeds
Salt and freshly ground black pepper
Eight 1/3–inch thick slices peasant bread (2 ounces each), cut in half
1 garlic clove, sliced lengthwise
2 tablespoon chopped flat–leaf parsley

In a large nonstick skillet, bring 1 inch of lightly salted water to a boil. Add the cauliflower, cover and cook over high heat until just tender, about 12 minutes. Using a slotted spoon, transfer the cauliflower florets to a bowl; reserve the cooking liquid.

Heat 1 tablespoon of the olive oil to the skillet Add the onion and cook over moderate heat, stirring occasionally, until golden. Add the cauliflower, fennel seeds and a pinch of salt and pepper. Cook, stirring occasionally, until the cauliflower is very tender and soft enough to mash with a fork, about 8 minutes. Add a few tablespoons of the cooking liquid if it begins to look dry. Mash the cauliflower to a chunky puree and season with salt and pepper.

Toast the bread and brush both sides with 1 tablespoon of the olive oil. Rub each slice lightly with the garlic and sprinkle with salt. Spoon the cauliflower on top of each toast; drizzle with the remaining olive oil, garnish with the chopped parsley and serve.