Make

Tip

Serve as an appetizer, or as a quick, veggie-centric lunch.

Crème of Roasted Cauliflower, Salted Anchovy & Marinated Cavolo Nero Crostini

Bas Wiegel

In summer months, up to around 85% of each dish is grown on the premises at De Kas in the Netherlands. Head Chef Bas Wiegel lends us a recipe he’s made recently – the cauliflower, garlic and kale are grown by De Kas.

for the crème

1 small cauliflower

2 twigs thyme

1/2 cup olive oil

sea salt + black pepper to taste

for the crostini

The base for a good crostini is the quality of the bread. Fresh is best!

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)

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.

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