Cauliflower Toast

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

1. Preheat oven to 400°F.
2. Cut stems off of cauliflower and discard. Cut cauliflower into small florets, about 1/2 inch in size.
3. 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.
4. Set oven to broil and place a rack 6 inches below the heat.
5. 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.
6. 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.
7. Broil until browned and bubbly, 2-4 minutes. Sprinkle with parmesan, chives, and a bit more salt before serving. Enjoy!