Cauliflower Toasts
These decadent Cauliflower Toasts from Ina Garten are cleverly disguised by their healthy title. Sure, there’s a head of roasted cauliflower but the florets are mixed with mascarpone cheese, Gruyere, thinly sliced prosciutto and mounded onto thickly sliced country bread before being topped with grated Parmesan. The whole concoction is then popped under the broiler until browned and bubbling. Think open-faced grilled cheese on steroids! And vegetarians have no fear, the prosciutto can be easily eliminated on some or all of the toasts.
Cauliflower Toasts make the perfect winter lunch or supper when paired with soup or a salad. Enjoy!
Cauliflower Toasts
Servings: 6
Ingredients
- 1 small head cauliflower approx. 2 pounds
- 4 Tbls good olive oil
- 1/4 tsp crushed red pepper flakes
- kosher salt and black pepper
- 12 oz Italian mascarpone cheese at room temp
- 6 oz Gruyere cheese grated
- 4 oz thinly sliced prosciutto julienned
- 1/4 tsp ground nutmeg
- 6 large slices country-style bread
- Paprika
- Freshly grated Italian Parmesan cheese
- 2 Tbls minced fresh chives optional
- Flaked sea salt, such as Maldon
Instructions
- 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 (if using), and sea salt. Serve hot.