
INGREDIENTS
- 1 small head cauliflower
- 4 tablespoons olive oil
- 1/4 teaspoon red pepper flake
- 12 oz mascarpone cheese, at room temperature
- 1 cup Gruyere cheese, grated
- 4 oz prosciutto, julienned
- 1/4 teaspoon ground nutmeg
- 6 large slices country-style bread
- Paprika, as needed
- Parmesan cheese, freshly grated, as needed
- 2 tablespoons fresh chives, minced
- Kosher salt and freshly ground black pepper, to taste
PREPARATION
- Preheat oven to 400°F.
- Cut stems off of cauliflower and discard. Cut cauliflower into small florets, about 1/2 inch in size.
- Arrange florets on a sheet pan and toss with olive oil, red pepper flake, and season with salt and pepper. Spread out in a single layer, then roast until tender and somewhat browned, about 25-30 minutes, tossing two or three times during baking. Set aside for 10 minutes.
- Set oven to broil and place a rack 6 inches below the heat.
- Place roasted cauliflower in a large bowl, add mascarpone and stir to coat. Add gruyere, prosciutto, nutmeg, and season with salt and pepper. Stir to combine.
- Toast bread slices in a toaster to a light brown, then place on a baking sheet lined with foil. Top each slice with a mound of cauliflower and dust with paprika.
- Broil until browned and bubbly, 2-4 minutes. Sprinkle with parmesan, chives, and a bit more salt before serving. Enjoy!