Crunchy, creamy, savory goodness- I can now understand why Cauliflower Toast (with a simple green salad) is one of Ina’s purported favorite lunches. It’s perfect for a cool day as comfort food and cut into much smaller pieces would be an excellent apero snack with a glass of something bold and red.

Ina’s Cauliflower Toast

• 1 head of cauliflower
• 4 T. olive oil
• 1/4 tsp. red pepper flakes
• Kosher salt & pepper
• 12oz. mascarpone, room temp
• 6oz. grated Gruyere
• 4oz. julienned proscuitto
• 1/4 tsp.nutmeg
• 6 slices of hearty bread

For topping:

• Paprika
• Grated Parmesan
• Dried chives
• Flaky sea salt

1. Preheat oven to 400F.
2. Cut cauliflower into small 1/2″ florets. On a baking sheet, toss with olive oil, Kosher salt, black pepper, and red pepper flakes. Roast about 20-25 minutes, tossing at halfway mark.
3. Allow cauliflower to cool at least 10 minutes.
4. In a large mixing bowl combine cooled cauliflower, mascarpone, Gruyere, proscuitto, nutmeg, 1 tsp. salt, and 1/2 tsp. black pepper.
5. Toast the bread then place on a baking sheet.
6. Mound cauliflower mixture onto the toast and sprinkle with paprika.
7. Broil toast 2-4 minutes until bubbly.
8. Just before serving sprinkle with Parmesan, chives, and sea salt.