Cauliflower Bruschetta

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Cauliflower Bruschetta

provided by Banfi
Bruschetta al Cavolfiore

1 head cauliflower
1 clove garlic
Extra-virgin olive oil
salt and pepper to taste

Remove the large leaves from the cauliflower and boil it in salted water--careful not to overcook to the point that it falls apart. Remove from water, drain, and break into pieces to be placed on top of slices of bread that have previously been toasted and rubbed with garlic. Douse generously with olive oil, sprinkle with salt and abundant black pepper. Optionally, you can also sprinkle on some peperoncino (hot pepper). Suggested wine pairing: Placido Pinot Grigio

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