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 lined with parchment, 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.