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.
Time: 1 hr
6 servingsRating
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Loading...| 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 |
| 1. | Preheat the oven to 400°F. |
| 2. | 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. |
| 3. | Set the oven to broil and arrange a rack 6 inches below the heat. |
| 4. | 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. |
| 5. | 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. |
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