CAULIFLOWER TOASTS
There are always two or three recipes that everyone makes out her cookbooks, says Ina Garten. This cauliflower appetizer is one of them. Served on toasted bread, it pairs roasted cauliflower with Gruyere and mascarpone cheeses and prosciutto, an Italian dry-cured ham. (I substituted cooked bacon.)
1 small head cauliflower, about 2 pounds
4 tablespoons good olive oil
¼ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
12 ounces Italian mascarpone cheese, at room temperature
6 ounces Gruyere cheese, grated
4 ounces thinly sliced prosciutto, julienned
¼ teaspoon ground nutmeg
6 large slices countrystyle bread Paprika
Freshly grated Italian Parmesan cheese
2 tablespoons minced, fresh chives
Flaked sea salt, such as Maldon
Preheat oven to 400 degrees.
Turn cauliflower upside down on cutting board. Cut off and discard most but not all the stems, then cut the florets into small, ½-inch clusters. Place florets on sheet pan, toss with olive oil, red pepper flakes, 1 teaspoon salt and ½ teaspoon black pepper. Spread out in a single layer. Roast for 25 to 30 minutes, tossing 2 or 3 times, until florets are tender and randomly browned. Set aside to cool for 10 minutes.
Set oven to broil and arrange a rack 6 inches below the heat.
Transfer florets to large mixing bowl and add mascarpone, stirring to coat the floets evenly. Stir in Gruyere, prosciutto, nutmeg, 1 teaspoon salt and 1/2 teaspoon black pepper.
Toast bread in toaster until lightly browned, and place in a single layer on sheet pan lined with foil. Mound cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch carefully!) Transfer to plates and sprinkle with Parmesan, chives and sea salt. Serve hot.
Serves 6. — “Cook Like a Pro: Recipes & Tips for Home Cooks” by Ina Garten (Clarkson Potter, Oct. 2018, $35)