Cauliflower Toasts
Description
Super delicious! Cauliflower, Gruyère, and prosciutto make Ina Garten’s recipe (from Cook Like a Pro), easy, amazing comfort food – enjoy!
Ingredients
1 small head of cauliflower (~2 lbs), cut into small, bite-sized florets
olive oil, red pepper flakes, kosher salt AND freshly ground pepper
~1 1/2 c. (340 g) mascarpone cheese, room temperature (I’ve also used ricotta)
~3/4 c. (170 g) grated Gruyère
~1/2 c. thinly sliced prosciutto, julienned (I’ve also used really crispy, crumbled bacon)
1/4 t. nutmeg
6 large slices country-style bread, cut in half – OR – 12 slices sourdough sandwich bread
For topping/garnish – paprika to sprinkle, freshly grated Parmesan, minced chives or chopped green onion
Instructions
Preheat the oven to 400 and line a large baking sheet with parchment. In a large bowl, toss the cut up cauliflower with a good drizzle of olive oil, and maybe a half teaspoon of each of the red pepper flakes, salt and pepper – all to taste, you decide! – and then arrange it all in a single layer on the prepared baking sheet. Roast for 20 to 30 minutes, taking it out to stir every 10 minutes or so, until the cauliflower is tender and some of it is browned. Remove from the oven and set aside to cool for a bit.
Set up your oven for broiling and place a rack 6 to 8 inches below the heat.
Scrape all of the roasted cauliflower back into a large bowl and add in the mascarpone (or ricotta), Gruyère, prosciutto (or bacon) and nutmeg and use a sturdy spatula to combine well. Toast the bread you’re using in a toaster and lay all out on a large sheet pan. Divide up the cauliflower filling as evenly as possible among all of the slices and broil for a couple of minutes until all are warmed through and some of the cheese is bubbling and starting to brown.
Transfer to plates or a large platter for serving and garnish as you wish!
