Tuscan cauliflower toasts

• Roasted Cauliflower 
• 1 head cauliflower, broken into florets, then cut into ¹⁄2-inch thick slices 
• 3 tablespoons extra-virgin olive oil, plus more for the baking sheet 
• 3 garlic cloves, coarsely chopped 
• Kosher salt and freshly ground black pepper 
• 6 wide slices crusty rustic bread
• 6 garlic cloves, peeled and cut in halves extra-virgin olive oil 
• 2 cups baby arugula 
• 2 tablespoons fresh lemon juice 
• 1 wedge Parmesan cheese, about 6 ounces, for shaving cheese curls

Preparation:

To make the roasted cauliflower, preheat the oven to 400°F. Lightly oil a large rimmed baking sheet. Toss the cauliflower, oil, and garlic together in a large bowl. Spread on the baking sheet and season with salt and pepper. Bake, stirring occasionally, until the cauliflower is lightly browned and tender, about 40 minutes. Just before serving, preheat an outdoor grill (preferably
charcoal) or broiler on high. Toast the bread, turning once, until golden, about 3 minutes. Rub each toasted bread slice with a garlic half. (You don’t have to use all of the garlic.) Place the bread on a serving platter. Drizzle olive oil over the toasts. Toss the arugula with 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Top each bread slice with equal amounts of the arugula, followed by the cauliflower. Using a swivel vegetable peeler, shave as many curls of Parmesan over the fettunte as you like. Serve hot.