Cauliflower, like its relatives broccoli and cabbage, is of European origin. They were already very popular in ancient Rome, where they were one of the few winter vegetables. Broccoli is a good alternative for this recipe, and not just in terms of color.
In a large saucepan, bring enough water to a boil and season with salt. Simmer the cauliflower in it for about ten minutes. Drain, drain thoroughly and divide into roses while still hot.
Heat 3 tablespoons of oil in a large frying pan. Saute the cauliflower florets in it over medium heat for about 5 minutes until tender, folding in a few times. Season with salt to taste and season with pepper.
Meanwhile, preheat the oven to 180 °C. Toast the bread slices on a baking tray for about 5 minutes until golden brown, turning once to the other side. Rub with the garlic, arrange on individual plates and drizzle with the remaining oil. Spread the cauliflower evenly on top and bring the bruschette to the table very hot.