Dice all the vegetables, excluding the cauliflower and garlic.
Saute them for a few min. in the moderately heated olive oil. Add 2 pinches salt so that they soften and release their water, which will facilitate and speed up the sauteing.
Pour in 2 1/5 cups (550 ml) water and cook until fully softened, then add the spices and remove from the heat.
Tear the cauliflower into relatively large rosettes and put them in boiling salted water. After 7-8 min., transfer to a strainer and pour on cold water.
Arrange the cauliflower rosettes in a tray and salt them lightly.
Separately, blend the remaining vegetables to a creamy, smooth mixture and pour this evenly over the cauliflower.
Wash the garlic cloves without peeling them and make slight cuts. Stick them in each corner of the tray, plus put 1 in the middle.
Sprinkle with breadcrumbs, a little more salt and bake in a preheated 410°F (210 °C) oven until the breadcrumbs gain a nice crisp.
A wonderful combo of gentle vegetable cream, fresh but melt-in-your-mouth cauliflower and crunchy breadcrumb crust.