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

Steps

1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.