Cauliflower Toasts
Recipes Appetizers Bread Holidays Quick and Easy
Description
You'll get rave reviews when you serve these to family and guests. They are deliciously creamy, crunchy and rich. To make them vegetarian, omit the prosciutto.
Ingredients
2 lb. small head cauliflower
4 T. good quality olive oil
1/4 t. 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 t. 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
Directions
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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; cut the florets into small, 1/2" clusters.
Place florets on a sheet pan; toss with the olive oil, red pepper flakes, 1 t. salt, and 1/2 t. black pepper; spread out in a single layer.
Roast for 25 to 30 minutes, tossing 2-3 times, until the florets are tender and browned. Set aside to cool for 10 minutes.
Set the oven to broil with a rack arranged 6 inches below the heat.
Transfer the florets to a large bowl; add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyere, prosciutto, nutmeg, 1 t. salt, and 1/2 t. pepper.
Toast the bread in a toaster until lightly browned; place in a single layer on a sheet pan that has been lined with foil.
Mound the cauliflower mixture evenly on each toast slice; sprinkle with paprika.
Broil the toasts for 2 to 4 minutes, until browned and bubbling, watching them carefully.
Transfer to plates or a platter. Sprinkle with Parmesan, chives, and sea salt.
Serve hot.
6 servings.