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- 1 small cauliflower
- 2 twigs thyme
- 1/2 cup olive oil
- sea salt + black pepper to taste
- loaf of sourdough bread
- clove of fresh garlic, peeled
- extra virgin olive oil
- sea salt
- for every crostino, 1 fillet of salted anchovy
- head of cavolo nero, blanched
- garlic gremolata (finely chopped garlic, fried on high heat while slowly stirring until golden brown and dried on a towel)
Crème of Roasted Cauliflower, Salted Anchovy & Marinated Cavolo Nero Crostini
for the crème
for the crostini
The base for a good crostini is the quality of the bread. Fresh is best!
1. Clean the cauliflower and slice it into equal parts. Place into a baking dish with a bit of water (just enough to coat the base of the cauliflower) and add the thyme. Cover with aluminum foil. Put the baking dish in a 375°F oven for about 20 minutes until the cauliflower is soft. Blitz the cauliflower in a food processor and slowly drizzle in the olive oil until a smooth crème forms. Season with salt to taste.
2. Slice the sourdough bread into the shape you want. Put some olive oil on the bread. Toast until crispy under the broiler (about 2 minutes on each side). Take care that the bread is crispy on the outside but not completely dry on the inside. (That’s not so nice to eat).
3. When the bread is crispy, scrape the clove of garlic over it. Spread the cauliflower crème over the crostini. Portion the anchovy together with the cavolo nero on top. Finish with a little bit of salt, black pepper, a sprinkle of olive oil and the gremolata.