For the bread
Grease the bread with extra virgin olive oil and toast in the oven for a few minutes.
For the cauliflower
Clean the cauliflower and obtain small florets.
Cook the florets in a pan with extra virgin olive oil, salt and pepper over high heat for 8 minutes, stirring often.
For the ricotta
Arrange the ricotta in a bowl adding salt, pepper, chives and a drizzle of extra virgin olive oil. Mix.
Spread the ricotta on the crouton, lay the porchetta slices and finish with the sautéed cauliflowers.