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cauliflower is everywhere

Kim made these delicious cauliflower toasts for happy hour this past weekend. I’m not really on the “cauliflower is everything” train, but I do have to admit, these are darn good. Of course, they do include bread and a trio of yummy cheeses; mascarpone, Gruyère and Parmesan, so that could contribute to me loving them. #cheeseislife

Kim found the recipe in the New York Times. The author of the article had adapted an Ina Garten recipe, removing prosciutto and more cheese from the original recipe. I adore prosciutto, but I like these toasts this way.

Cheesy Cauliflower Toasts

  • 1 head cauliflower, leaves and thick core removed
  • 1/4 cup olive oil
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 8 ounces mascarpone
  • 4 ounces Gruyère cheese, grated  
  • 1/4 teaspoon freshly ground nutmeg
  • 6 slices rustic sourdough type bread
  • Freshly grated Parmesan, for topping
  • Sweet paprika, for topping
  • Finely chopped chives or parsley, for garnish (optional)

Heat the oven to 400 degrees. Cut the cauliflower into 1/2-inch clusters. Transfer to a sheet pan and toss with the olive oil, red-pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper. Spread florets out into a single layer and roast, stirring every 10 minutes, until tender and browned in spots, 25 to 30 minutes.

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May 22, 2019   1 Comment