PREPARATION OF THE RECIPE

Clean and wash the cauliflower and divided it into florets. Boil it in salt water for 10 minutes. Rub the garlic clove on the slices of Tuscan bread and toast them on the grill. In the meantime in a saucepan heat the extra virgin olive oil with the second garlic clove, then remove the garlic and add the anchovy fillets and leave them until they have melted. Put on the bruschetta the cauliflower first, then the sauce of the anchovy fillets and oil. Salt and pepper to taste and serve warm.