I’ve made it over and over again, and I never get sick of it. It has since become my go-to Ina recipe.
Sure, it’s not as flashy as a chocolate cake, but it’s seriously good, and I think everyone should know about it.
I know the concept of a “cauliflower toast” might not sound too exciting, but hear me out! There’s something magical about the way Ina has constructed this recipe that makes it more than the sum of its parts.
You’ll start by roasting cauliflower with nothing more than salt, pepper, red pepper flakes, and olive oil.
After it cools slightly, toss it with grated Gruyère, mascarpone, prosciutto, salt, pepper, and a pinch of nutmeg.
The mascarpone binds everything together into a savory mixture that I would happily eat with a spoon.
Then, pile the mixture on top of thick slices of toast, dust it with paprika, and broil until melted and browned. Right before serving, grate a final flourish of Parmesan on top and sprinkle the toasts with fresh chives.