Cauliflower Crostini

One 2-pound head of cauliflower, broken into florets
1 tablespoon extra-virgin olive oil
1 small red onion, finely chopped
1 large garlic clove, minced
1 teaspoon fennel seeds
Salt and freshly ground black pepper
8 to 10 (1/4-inch-thick) slices peasant bread, cut in half
Extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley, for garnish

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.

Heat 1 tablespoon of the olive oil in the skillet. Add the onion and garlic; cook over medium heat, stirring occasionally, until golden. NOTE: Watch the onion carefully, as you don't want them to burn. They should be a lightly golden.

Add the cooked 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. NOTE: I ended up adding 12 tablespoons (one tablespoon at a time during the cooking process) to keep the mixture moist.

Mash the cauliflower to a chunky purée and season with salt and pepper.

Arrange bread slices in one layer on a large baking sheet; brush both sides with olive oil. Bake in middle of oven until very lightly toasted, about 10 to 15 minutes.

To serve: Sprinkle with toasted bread slices with coarse salt; spoon the cauliflower mixture on top. Drizzle with a little olive oil, garnish with the parsley and serve.

Makes 8 servings.