1. Cook the cauliflower in salted water until al dente.

2. Drain the cauliflower and place it in a terracotta bowl over a pot of boiling water.

3. Chop the cauliflower and season with salt, freshly ground pepper, a little vinegar, and extra-virgin olive oil.

4. Keep the seasoning warm.

5. Toast the bread slices.

6. While the bread slices are still very hot, cover them with the seasoned cauliflower.

7. Serve the cauliflower crostini Umbrian style immediately.