2 head organic cauliflower (I used Earthbound Farms)
4 tbsp olive oil
1/4 teaspoon crushed red pepper flakes
12 oz mascarpone
6 oz speck
8 slices bread (I used ad astra’s seaside loaf)
Trader Joe’s everything but the elote, Parmesan, chives, smoked sea salt and pepper to taste
1 Preheat the oven to 400 degrees F.
2 wash, cut and toss with oil then roast the cauliflower for approximately 25 minutes.
3 remove cauliflower and set the oven to broil
4 In a mixing bowl combine the cauliflower, mascarpone, stirring to coat the florets evenly. Stir in the Gruyere, speck, TJ everything but the elite, 1 teaspoon salt, and 1/2 teaspoon black pepper.
5 Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.
“Cook Like a Pro: A Barefoot Contessa Cookbook” by Ina Garten © Clarkson Potter 2018. Provided courtesy of Ina Garten. All rights reserved.