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CAULIFLOWER CROSTINI
One
2-pound head of cauliflower, broken into
florets
3 tablespoons extra-virgin olive oil
1 small red onion, finely chopped
1 teaspoon fennel seeds
Salt and freshly ground pepper
Eight 1/3-inch-thick slices peasant bread
(2 ounces each), cut in half
1 garlic clove, halved lengthwise
2 tablespoons finely 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.
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Heat
1 tablespoon of the olive oil in 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, about 8 minutes; add a few tablespoons
of the cooking liquid if it begins to look dry.
Mash the cauliflower to a chunky purée
and season with salt and pepper.
Toast
the bread and brush with 1 tablespoon of the olive
oil. Rub the crostini with the cut sides of the
garlic clove, sprinkle with salt and spoon the
cauliflower on top. Drizzle with the remaining
1 tablespoon of olive oil, garnish with the parsley
and serve.
8
servings.
[Food
& Wine, October 2000]
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