Cauliflower Cream

Once again from Italy…and we first tasted this as a bruschetta

in a little garden restaurant near the railroad station

in Chiusi.  Two memories remain, exploring the Etruscan tunnels

beneath the town, which is honeycombed with tombs from that

era, and this delicious dish which can be served as a spread

or on toasted garlic bread and hot from the broiler.

1 large cauliflower in florets

3 tablespoons olive oil

2 green onions,thinly sliced

1 tablespoon of garlic, minced

1 tablespoon of capers

½ teaspoon of fresh basil, minced

½ teaspoon of fresh oregano, minced

Freshly ground green peppercorns to taste

¼ cup of heavy cream

Steam cauliflower in slightly salted water for about fifteen minutes.

Drain well, reserving the liquid. Saute onions and garlic until

slightly golden. Do not burn. Add capers, herbs, and seasonings

along with a quarter cup of the liquid and cook until almost dry.

Remove to a serving bowl, add cream, and puree with a fork.

Serve warm with garlic toast.