Cauliflower in rosemary tomato sauce

This is a new twist on an old favorite of my mother's, what she calls "Sauce tomate", essentially her canned tomatoes heated and ladled over her homemade bread, buttered and toasted in a cast-iron skillet. Though my rendition requires a few more ingredients, it is just as simple to make, and if I have to say so myself, so much tastier!

1 leek or small onion, sliced
2 or 3 cloves of garlic, roughly chopped
1 head of cauliflower, separated
1 can of tomatoes
2 sprigs of fresh rosemary, minced
day-old baguette, cut into thin pieces (see below)
creme fraiche (optional)


Heat a few tablespoons of olive oil in a cast-iron skillet. Sautee the leek or onion over low heat until translucent. Add the garlic, stir to coat and cook for a few more minutes. Layer the skillet with the cauliflower and pour the tomatoes over the top, breaking up any big pieces. Sprinkle the rosemary over the top and salt generously. Bring the tomatoes to a boil, then cover and simmer on low heat until the cauliflower is as tender as you like it.

When ready to serve, lay out the baguette pieces on a plate like so:


Then ladle the cauliflower and tomato sauce over the bread. Add a dolop of creme fraiche over the top and serve hot. The bread will soak up the sauce and melt in your mouth. Enjoy!