head cauliflower or romanesco
slices crusty white bread, toasted
clove garlic, peeled
white wine vinegar
extra-virgin olive oil
anchovy fillets packed in oil, torn into pieces
Salt and freshly ground black pepper to taste
This traditional Tuscan dish is meant to be served at room temperature, so it’s a perfect candidate for making ahead. Dress it with your very best olive oil, and don’t be shy: The oil is truly the star of the show. Serve as a starter, with antipasti, or as a side dish alongside soup or stew.
- Remove the cauliflower’s outer leaves and trim off its root end. In a large pot or Dutch oven filled with 1 inch of salted water, steam the cauliflower whole until it is completely tender, about 20 to 30 minutes. Remove the cauliflower, reserving its cooking liquid, and let both cool. (At this point, both the cauliflower and cooking liquid can be refrigerated overnight.)
- Lightly rub each piece of toast with the garlic. Dip each one into the cooled cooking liquid long enough that they soften but do not fall apart. Arrange them on a platter.
- Roughly chop the cauliflower into pieces about 1/4 to ½ inch thick and scatter them across the toasts. Sprinkle with vinegar and drizzle with oil, then top with the anchovy pieces. Season with salt and pepper to taste and serve.
Olivia Ware Terenzio
Olivia Ware Terenzio is a Mississippi-born food and travel writer who has contributed to ChefsFeed, GQ.com, and Eater SF. She previously worked in editorial content for Williams-Sonoma and OpenTable.