Cheesy Cauliflower Toasts
- 1 small head cauliflower (2 pounds)
- 4 tablespoons good olive oil
- ¼ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 12 ounces Italian mascarpone cheese, at room temperature
- 6 ounces Gruyère cheese, grated
- 4 ounces thinly sliced prosciutto, julienned
- ¼ teaspoon ground nutmeg
- 6 large slices country-style bread
- Freshly grated Italian Parmesan cheese
- 2 tablespoons minced fresh chives
- Flaked sea salt, such as Maldon
- Preheat the oven to 400 degrees.
- Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, ½-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.
- Set the oven to broil and arrange a rack 6 inches below the heat.
- Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyère, prosciutto, nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper.
- Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.
- Recipe from Ina Garten's "Cook Like a Pro."