Scrolling through myy DVR a few weeks ago I found an old Barefoot Contessa episode I had never seen. She made a cauliflower toast with gruyére and prosciutto that looked incredible but with all the ingredients, probably cost $20 per piece to make. I wanted to remake her toasts, but try something that could be thrown together in about 30-45 minutes. Perfect for a small cocktail party or a light supper, this toast takes the cake.
I almost always have marcapone and gorgeous cheese in my fridge, so an asiago cheese topping mixed with loads of fresh herbs was what I used. Seemed like a good idea.
Wow! Trust your instincts when cooking. It was probably one the best appetizers I have ever baked.
I have to give much of the credit to the incredible sour dough bread from Fleur bakery here in Whitefish. They have the most beautiful breads, custom cakes, flakey croissants and french pastries. Be certain to visit them when visitng Montana. You need a really high quality crusty bread from a bakery- not a grocery store loaf in a plastic bag.
Rub the bread with sliaced garlic- the is really adds lots of flavor. Brush the bread with a bit of oil, then toast.
Roast the cauliflower for about 20 minutes in a hot oven until lightly browned. Throw in marscarpone, chese, herbs, seasonings i a bowl, spread onthe toast, bake again and wowza- Pour me a glass of wine and call it done. Serve as a light supper with fresh greens and a vinaigrette or as a party appetizer.
Forget avocado toast- try roasted cauliflower.
Ingredients- makes 5 large toasts- serves 3-4
6 slices of hearty bread such as Sourdough
6 TBSP olive oil, divided
2 garlic cloves, peeled, sliced in half
8 oz marscapone cheese, room temperature
5 oz asiago cheese, shredded, reserve 2 TBSP
1 tsp red pepper flakes, divided
1 tsp garlic salt
1 tsp kosher salt, divided
1/4 cup flat leaf parsley, chopped
1/4 cup fresh dill, chopped
4 green onions, sliced very thin
1 medium head of cauliflower, washed and sliced into florets.
dill and parsely for garnish
Method, Prep time 15 minutes. baking tme 30 minutes
- Pre heat oven to 425 degrees. On a large rimmed sheet pan, place the bread slices. Rub the bread with sliced garlic halves on the surface of the bread releasing the oils. Brush the bread with a bit of olive oil.
Bake at 425 until golden around the edges- about 3-5 minutes. Do not overcook. Set aside.
- On a separate sheet pan, place the bite size cauliflower florets. Drizzle with 2 TBSP of olive oil. Sprinkle 1/2 tsp of salt and 1/2 tsp red pepper flakes over the cauliflower. Toss well to coat. Bake at 425 degrees for 20 minutes until the edges begin to brown. Set aside to cool.
- In a medium bowl, combine the mascarpone, asiago cheese, green onions, herbs, and remaining salt, garlic salt and red pepper flakes. Mound several TBSP of the cheese mixture on each piece of toast. Top with the roasted cauliflower, reserved asiago cheese and drizzle with remaining 1-2 TBSP of olive oil.
Bake at 425 degrees for 10-15 minutes until browned and the cheese is bubbling.
- Top with fresh herbs to garnish. Slice in half and serve immediately.