Ina Garten’s Cauliflower Toast



25m prep time / 35m cook time

1. Preheat the oven to 400 degrees
2. Cut the cauliflower into small, 1/2-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1/2 tsp salt and 1/2 tsp 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 browned. Set aside to cool for 10 minutes
3. Set the oven to broil
4. Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat evenly. Stir in the Gruyere, prosciutto, nutmeg, 1/2 tsp salt and 1/2 tsp black pepper
5. Toast the bread in a toaster until lightly browned and place in a single layer on a sheet pan lined with foil
6. Mound the cauliflower mixture evenly on each toast (and then this is when Ina dusts with paprika)
7. Broil the toasts (watching very carefully) for 2 to 4 minutes, until bubbly
8. Transfer to plates and sprinkle with parm, chives, and sea salt. Serve immediately

Jersey Fresh Product(s) Used: Cauliflower Cheeses Herbs

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