Ina Garten never lets us down. That’s why we teach Barefoot Contessa Inspired Cooking Classes in our Teaching Kitchen. These cauliflower toasts are a great example of Ina’s approach: simplicity meets big flavors. We bring in our Salt-n-Pepa blend to season the cauliflower and Shallot Extra Virgin Olive Oil for an aromatic punch. This dish makes a fantastic weeknight supper with a salad or a fun starter for a dinner party. Trust us, Ina would approve.
|1 head cauliflower (2 lbs)
|Shallot Extra Virgin Olive Oil
|Salt & Pepa Blend
|12 oz mascarpone cheese, room temp
|6 oz gruyere, grated
|4 oz prosciutto, slivered
|1/4 tsp ground nutmeg
|6 slices country-style bread
|Smoked Sweet Paprika
|Grated Parmesan Cheese
|Minced fresh chives
|Maldon Salt for finishing
|Preheat the oven to 400°F.
|Cut the florets from the stem and cut into small, 1/2-inch clusters. Place the florets on a sheet pan. Toss with Shallot Extra Virgin Olive Oil and Salt n Pepa Blend. Roast for 25 to 30 minutes, stirring at the halfway mark, until the florets are tender and browned. Set aside to cool for 10 minutes.
|Set the oven to broil and arrange a rack 6 inches below the heat.
|Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyere, prosciutto and nutmeg.
|Place the bread in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. Watch them carefully! Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.