Cauliflower Toasts

I think we have all probably heard of avocado toast, something I never stop enjoying being the fan of avocado that I am, but I’m wondering how many of you are familiar with Cauliflower Toast. This is from the genius of Ina Garten, and is absolutely delicious! Personally, I can eat the cauliflower on its own just roasted in the oven, tossed with a little olive oil, salt and pepper, and red pepper flakes as she has done here, but when you stir in all of these other ingredients, mound it on toast and broil, it is wonderful! Do what I did, and use a large slice of rustic bread, cut it into quarters, and share it with a friend.

Cauliflower Toasts

 1 small head cauliflower (2 lbs.)

4 t. olive oil

¼ t. crushed red pepper flakes

Kosher salt and freshly ground black pepper

12 oz. Italian mascarpone cheese, room temperature

6 oz. Gruyère cheese, grated

4 oz. thinly sliced prosciutto*, julienned

¼ t. freshly ground nutmeg

6 large slices country-style bread

Paprika

Freshly grated Italian Parmesan cheese

2 T. minced fresh chives

Flaked sea salt, such as Maldon

 Preheat the oven to 400° F.

 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” clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 t. salt, and ½ t. 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 t. salt, and ½ t. 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.

 *I used deli ham. I’m not a fan of prosciutto. It just seems like ham jerky to me.

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