Cauliflower Toasts

Name: Caulifloweru00a0Toasts
Prep time: 25 min
Total time: 55 min
Yield: 6 Servings
Ingredients: 1 small head cauliflower (2 pounds); 4 tablespoons good olive oil; 1/4 teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper; 12 ounces Italian mascarpone cheese, at room temperature; 6 ounces Gruyu00e8re cheese, grated; 4 ounces thinly sliced prosciutto, julienned; u00bc teaspoon ground nutmeg; 6 large slices country-style bread; Paprika; Freshly grated Italian Parmesan cheese; 2 tablespoons fresh chives, minced; Flaked sea salt, such as Maldon

By Leslie Blythe Cheese, Vegetarian Baking, Roasting

January 9, 2022

I made Ina Garten's Cauliflower Toasts and I now want to make it again. Apparently, it's one of Ina's favorite things to have for lunch. It calls for prosciutto, but you could leave it out to make it vegetarian. You can use any cheese you like. Also, you can double the cauliflower mixture and keep in your freezer.

Prep: 25 mins
Cook: 30 mins
Yields: 6 Servings

Ingredients

1 small head cauliflower (2 pounds)

4 tablespoons good olive oil

1/4 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

Paprika

Freshly grated Italian Parmesan cheese

2 tablespoons fresh chives, minced

Flaked sea salt, such as Maldon

Directions

1Preheat the oven to 400°F.

2 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. 

3Set the oven to broil and arrange a rack 6 inches below the heat. 

4Transfer 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. 

5Toast 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 Cook Like a Pro: Recipes and Tips for Home Cooks: A Barefoot Contessa Cookbook, by Ina Garten, 2018.

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