Cauliflower Toast

This is the recipe we start out with in our Barefoot Contessa Cooking Class @redstickspice.

Once you glance at the ingredients you will quickly get it!

Ingredients:

1 small head cauliflower (2 pounds)

4 Tbl extra virgin olive oil

1/4 tsp crushed red pepper flakes

Kosher salt and freshly ground black pepper

12 oz Italian mascarpone cheese, at room temperature

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 Tbl minced fresh chives

Flaked sea salt, such as Maldon

Directions:

Preheat the oven to 400 degrees 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, 1/2-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and 1/2 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 Gruyere, prosciutto, nutmeg, 1 tsp salt, and 1/2 tsp 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.