Ingredients:

  • 1 small head of cauliflower (approx. 2 lbs), cut into 1/2-inch florets
  • 3 tbsp Extra virgin olive oil
  • 1/2 tsp Crushed red pepper flakes
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly ground black pepper
  • 6 oz Gruyère cheese, grated
  • 1/2 cup Mascarpone cheese, room temperature
  • 2 oz Thinly sliced prosciutto, julienned
  • 1/4 tsp Freshly grated nutmeg
  • 4 thick slices sourdough bread (approx. 3/4-inch thick)
  • 2 tbsp Grated Parmesan cheese
  • 1 tbsp Fresh parsley, minced
  • 1 tsp Smoked paprika

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. On a large rimmed baking sheet, toss the cauliflower florets with olive oil, 1 tsp Kosher salt, pepper, and red pepper flakes. Spread them in a single layer and roast for 25–30 minutes, until the edges are charred and the centers are tender.
  3. While the veg roasts, combine the mascarpone, grated Gruyère, julienned prosciutto, and nutmeg in a bowl. Mix it well.
  4. Toast your 4 slices of sourdough until they are just lightly golden.
  5. Spread a thick layer of the cheese mixture onto each slice, then pile the roasted cauliflower on top. Sprinkle with Parmesan and smoked paprika.
  6. Broil for 3–5 minutes until the cheese is bubbling and golden brown. Garnish with fresh parsley before serving.