Description
This rich and flavorful dish features roasted cauliflower with a decadent mascarpone and Gruyère cheese mixture, topped with crispy prosciutto and served on country-style bread. It’s a comforting and indulgent dish that’s perfect as an appetizer or side dish.
Ingredients
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1 small head cauliflower (about 2 pounds)
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4 tablespoons good olive oil
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¼ teaspoon crushed red pepper flakes
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Kosher salt and freshly ground black pepper, to taste
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12 ounces Italian mascarpone cheese, at room temperature
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6 ounces Gruyère cheese, grated
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4 ounces thinly sliced prosciutto, julienned
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¼ teaspoon ground nutmeg
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6 large slices country-style bread
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Paprika, for garnish
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Freshly grated Italian Parmesan cheese, for garnish
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2 tablespoons minced fresh chives, for garnish
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Flaked sea salt (such as Maldon), for garnish
Instructions
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Preheat the oven:
Preheat your oven to 400°F (200°C). -
Prepare the cauliflower:
Trim the cauliflower and cut it into small florets. Place the florets on a baking sheet, drizzle with olive oil, and sprinkle with crushed red pepper flakes, kosher salt, and freshly ground black pepper. Toss to coat evenly. -
Roast the cauliflower:
Roast the cauliflower in the preheated oven for 20-25 minutes, or until the florets are golden brown and tender, stirring once or twice during roasting. -
Prepare the cheese mixture:
While the cauliflower is roasting, in a large bowl, combine the mascarpone cheese, grated Gruyère cheese, julienned prosciutto, and ground nutmeg. Stir until smooth and well combined. -
Toast the bread:
Toast the slices of country-style bread in a skillet or under the broiler until they are golden and crispy. -
Assemble the dish:
Once the cauliflower is roasted, remove it from the oven. Spread a layer of the mascarpone and Gruyère mixture onto each slice of toasted bread. Top with the roasted cauliflower. -
Garnish and serve:
Sprinkle the assembled dish with paprika, freshly grated Parmesan cheese, minced chives, and a pinch of flaked sea salt. Serve immediately while warm.
Notes
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This dish makes an excellent appetizer or side dish for a dinner party.
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If you prefer a vegetarian option, omit the prosciutto.
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You can substitute Gruyère with a cheese like Swiss or Emmental if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Roasting, Toasting
- Cuisine: French, American
Keywords: Ina Garten, cauliflower, mascarpone cheese, Gruyère cheese, prosciutto, roasted cauliflower, cheese toast