Ingredients:
1 head Cauliflower
1 Ciabatta baguette
5 oz shiitake mushrooms, sliced
4 cloves garlic
Italian Flat Leaf Parsley
Olive Oil
Salt
Ground White Pepper
Directions:
Cut cauliflower off the stalk. Rinse. Put in a pot and add water until the water covers the cauliflower. Add a generous amount of salt and bring to a boil. Boil until soft but not mushy. Peel garlic. In a nonstick pan, heat olive oil over medium heat. Add garlic. Brown on all sides then remove. Add mushrooms. Don’t crowd the mushrooms. Brown the mushrooms, salt, then remove and set aside. Meanwhile, slice the bread. Drizzle lightly with olive oil and toast under the broiler. Set aside. When cauliflower is done cooking, drain water and let cool slightly. Slice up garlic and add to the cauliflower in a bowl. Puree cauliflower and garlic together until smooth. Add salt and white pepper to taste. Chop parsley. Assemble Crustini by putting puree on the toast, then the browned mushrooms, then the parsley. Serve immediately.
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