Ingredients: |
Ingredients: 1 small head cauliflower (2 pounds)
4 tbsp olive oil.
¼ tsp crushed red pepper flakes.
Kosher salt and freshly ground black pepper.
12 ounces Italian mascarpone cheese, at room temperature.
6 ounces Gruyère or Fontina cheese, grated.
4 ounces thinly sliced prosciutto, julienned.
¼ tsp ground nutmeg.
6-10 large slices country-style bread
Paprika
Freshly grated Italian Parmesan cheese
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Directions: |
Directions: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.
Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyère or Fontina, 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. Cut toast in half. Mound the cauliflower mixture evenly on each toast and dust with paprika. Bake the toasts for about 10 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan. Serve hot. |
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