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The world of fermentation.
Tender cauliflower florets, crisp bits of bread, a little melty cheese and leafy fresh basil combine for a dish loaded with contrasting and complementary textures and flavors. Smoked mozzarella or scamorza (which is similar to mozzarella and often is smoked but sometimes not) is especially tasty, but provolone, regular or aged (sometimes called “picante”) also is good.
cup extra-virgin olive oil, plus more to serve
medium garlic cloves, chopped
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