Cheesy Cauliflower Toasts

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I thought this was awesome, I love meals on toast. Just because it's toast, don't assume that it's fast - you have to roast the cauliflower first, and then the toasts have to go back in the oven. But that's fine. I didn't have Gruyére so I used some mozzarella and parmesan. Trick to being able to have it bubbly without your toast getting burned is really to make sure all the topping goes to the edges of your bread! Not pictured (I burned my edges). Don't hate me if I told you I was out of ricotta so I made some 😅 It really couldn't be easier but I'll spare you those details for now. https://cooking.nytimes.com/recipes/1020188-cheesy-cauliflower-toasts

Ingredients
Yield: 6 to 8 servings

    1head cauliflower, leaves and thick core removed
    ¼cup olive oil
    ¼teaspoon red-pepper flakes
    Kosher salt and freshly ground black pepper
    8ounces whole-milk ricotta or mascarpone
    4ounces Gruyère cheese, grated
    ¼teaspoon ground nutmeg
    6slices rustic sourdough-type bread
    Freshly grated Parmesan, for topping
    Sweet paprika, for topping
    Finely chopped chives or parsley, for garnish (optional)


Step 1

    Heat the oven to 400 degrees. Cut the cauliflower into ½-inch clusters. Transfer to a sheet pan and toss with the oil, red-pepper flakes, 1 teaspoon salt and ½ teaspoon pepper. Spread florets out into a single layer and roast, stirring every 10 minutes, until tender and browned in spots, 25 to 30 minutes.

Step 2

    Meanwhile, stir ricotta or mascarpone in a large bowl until smooth and fluffy. Mix in Gruyère, nutmeg, 1 teaspoon salt and ½ teaspoon pepper and set aside. In a toaster, toast the bread until golden.

Step 3

    When cauliflower is done, remove from the sheet pan and set aside to cool. Line the pan with foil and reduce the oven to 375 degrees.

Step 4

    Arrange the toasts on the lined sheet pan. Stir the cauliflower into the ricotta mixture, then divide among the toasts, spreading to the edges. Dust with Parmesan and paprika. (Recipe can be made up to this point and held at room temperature for up to 2 hours.)

Step 5

    Bake until toast edges and topping are browned, 10 to 15 minutes. (If desired, broil 2 to 3 minutes to brown and melt the top.) Let cool slightly. Sprinkle with herbs, if using, then cut into halves or quarters and serve immediately.

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