1 small cauliflower head
1 sprig fresh rosemary
2 garlic cloves, cut into slivers
Salt to taste
1 small onion, finely chopped
Pinch of cumin
Pinch of cayenne pepper
6 to 8 Tbs. extra virgin olive oil
1 tsp. tomato paste
8 medium shrimp, cleaned and shelled
¼ c. dry white wine
1 Tbsp. capers
Juice and zest of 1 small lemon
8 half-inch slices of a baguette, cut on the diagonal
Fresh flat-leaf parsley and rose peppercorns for garnish


Preheat the oven to 375°F. Cut the cauliflower into florets, toss with 3 tablespoons olive oil, salt, rosemary, 1 garlic clove (cut into slivers) and half a cup of water. Place in a roasting pan, cover the pan and roast the cauliflower for about 45 minutes, or until soft. Remove the aluminum foil covering about half way through. The cauliflower is done when it is soft but lightly browned and charred around the edges. Add a little more water if necessary during the roasting process. As the cauliflower roasts, heat 1 tablespoon olive oil in a medium, nonstick skillet and sauté the onion until soft, about 8 minutes over medium heat. Stir in the remaining garlic. Add the cumin and cayenne and stir. Remove. Remove the cauliflower from the oven and set aside 8 florets. Remove and discard the rosemary. Transfer the remaining cauliflower to the bowl of a food processor and pulse on high speed, adding the tomato paste and enough olive oil to make the puree smooth and creamy. Season to taste with salt, pepper, and additional cumin and cayenne. Add enough lemon juice, about 2-3 tablespoons, to balance the puree with acid and bring up its flavor.

In a separate skillet, heat 1 tablespoon olive oil over medium high heat and toss in the shrimp. Season in the pan with salt and pepper. Sear and finish with the wine. Remove. Toss the shrimp, whole cauliflower florets and capers together. Season to taste with salt, pepper and a bit of the lemon zest. Toast the baguette slices. To serve, spread equal portions of the pureed cauliflower on one side of the baguette slices. Top with a spoonful or two of the shrimp and whole floret mixture. Garnish with remaining lemon zest, pink peppercorns and parsley and serve. You will have leftover cauliflower puree. Save it as a dip or make more baguette slices and serve it as bruschetta.


Serves 4