Winter panzanella METHOD
Preheat the oven to 200C/180C fan/gas 6. Make the vinaigrette by whisking the olive oil with the vinegar and mustard, adding the garlic as you whisk. Season and leave to one side. Break the cauliflower into small florets and place in an ovenproof dish. Sprinkle with the cumin, a touch of salt and a dash of olive oil. Add 50ml of water to the dish and roast in the oven for 20 minutes, or until slightly coloured and toasted. Towards the end of the cooking time, add the bread chunks on a baking tray to the oven and toast with the cauliflower. Remove both from the oven and place in a bowl with the raisins, pine nuts, anchovies, radishes and parsley. Toss in the vinaigrette, mixing well. Scatter the castelfranco leaves over a shallow serving dish and scatter the rest of the mixture over the top.