Cauliflower croutons in the Umbrian way

Preparation:

Preparation: Boil the cauliflower divided into florets in salted water until al dente. Drain it and place it in an earthenware bowl placed over a pot of boiling water; chop it up, then season with salt, freshly ground pepper, a little vinegar, oil and keep warm. Toast the croutons and when they are still very hot cover them with cauliflower and serve immediately.