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Cauliflower Toast

Salty from the prosciutto, melted Swiss cheese, healthy cauliflower describe these Cauliflower Toast! 
Print Recipe
Prep Time 30 minutes
Total Time 32 minutes
Course Breakfast, Lunch
Cuisine American
Servings 4 Servings

Ingredients
  

  • 1 Small head cauliflower
  • 4 Tbsp Olive oul
  • 1/4 Tsp Crushed red pepper flakes
  • 12 Oz Italian mascarpone cheese at room temperature
  • 6 Oz Gruyere or Swiss cheese, grated
  • 4 Oz Thinly sliced prosciutto, julienned (you could use bacon)
  • 1/4 Tsp Ground nutmeg
  • 6 Large slices country style bread
  • Papeika
  • Freshly grated Parmesan cheese
  • 2 Tbsp Minced fresh chives
  • Flakes sea salt, like Maldon

Instructions
 

  • 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.
    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 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. 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.
Keyword cauliflower, toast