Cauliflower Toasts

Cauliflower Toasts taste just like fall. Loaded with melty cheese and prosciutto, this dish is not for dieters. But the toasts are really nice with a glass of wine. This recipe  - from Ina Garten, natch - elevates the cauliflower to a next-level atmosphere.

You start by roasting the florets and then mixing them into a vat of cheese and seasonings. Before serving, top with MORE cheese and chopped chives. 

I feel like these toasts are a starter, but I easily ate a couple and was totally full. I have determined that all Barefoot Contessa recipes are very rich.  Honestly, I didn't even use as much cheese as she called for. LOL. I also do not use as much salt as the recipe calls for.

I feel like you could easily make these vegetarian by omitting the prosciutto. I don't think you would miss much flavor from that. 

I really enjoyed these and would make them again!

Since my husband was not interested in trying the toasts, I just made two at a time and used the broiler in the toaster oven. The cauliflower mixture stored well in the refrigerator, and I made a few more toasts throughout the week. 

Here you go:

Cauliflower Toasts

Serves 6

From "Cook Like a Pro"

By Ina Garten

1 small head cauliflower (2 pounds)

4 Tbsp. good olive oil

1/4 tsp. crushed red pepper flakes

Kosher salt and freshly ground black pepper

12 ounces Italian mascarpone cheese, at room temperature

6 ounces Gruyere cheese, grated

4 ounces thinly sliced prosciutto, julienned

1/4 tsp. ground nutmeg

6 large slices country-style bread

Paprika

Freshly grated Italian Parmesan cheese

2 Tbsp. minced fresh chives

Flaked sea salt, such as Maldon

Preheat the oven to 400 degrees.

Turn the cauliflower upside down on a cutting board. Cut off and discard must but not all of the stems, then cut the florets into small 1/2-inch clusters. Place the florets on a sheet pan. Toss them with olive oil, red pepper flakes, 1 tsp. salt and 1/2 tsp. black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.

Set the oven to broil and arrange a rack 6 inches below the heat.

Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyere, prosciutto, nutmeg, 1 tsp. salt and 1/2 tsp. black pepper.

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 and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully). Transfer to plates and sprinkle with Parmesan, chives and sea salt. Serve hot.

Cauliflower Soup: Trickery at Its Finest

I'm not one for disguises. Especially regarding food.

I know it's like totally a thing for moms to hide veggies inside of baked goods and burgers and smoothies and what not. That's not really how I roll.

But this Cauliflower Soup is a charade I totally support. It has the look and feel of decadent Potato Soup, but surprise, surprise, it's just 100 percent cauliflower. And celery and onion - two other lowly workhorses in the kitchen. Just a touch of butter and no cream, this recipe is beyond simple and truly delish. Who knew the humble cauliflower could be so luscious?

Top a bowl of this deliciousness with cheddar cheese and chives, and you could completely pass this off to your fam as potato soup. The thing is, the cauliflower soup has way less calories, fat and carbs than your potato variety. Here are the health stats, in case you care: One cup of pureed potato has 214 calories, 7 grams of fat, 3.1. grams of fiber and 35 grams of carbohydrates. One cup of pureed cauliflower has 142 calories, 0 grams of fat, 7 grams of fiber and 10 grams of carbohydrates. If you are on a health kick, this soup is totally for you!

Cauliflower Soup
Makes 6 servings

1 medium head of cauliflower, florets cut into 1-inch pieces (about 4-5 cups)
2 stalks of celery, chopped
1 medium onion, chopped
2 cups water
2 Tbsp. unsalted butter
2 Tbsp. flour
2 cups chicken broth
Salt and pepper to taste

To serve: Shredded cheddar cheese and chopped chives

In a large soup pan, add cauliflower, celery, onion and water. Bring to a boil. Cover partially and lower heat to a simmer. Simmer for 15-20 minutes until vegetables are tender.

Using a ladle or a spoon, transfer cauliflower mixture to a blender. Puree in blender until smooth.

Return the same soup pan to the stove. Add butter and heat over medium high. Once butter is melted and bubbling, add flour. Whisk to make a roux, about 2 minutes. Add cauliflower mixture and broth. Season with salt and pepper. Bring to a simmer and cook for 5 to 10 minutes.

Serve with cheddar cheese and chopped chives.