Ina Garten's Cauliflower Toasts | Barefoot Contessa

Ina transforms everyday cauliflower into a ~luxurious~ appetizer! Subscribe to #discoveryplus to stream more #BarefootContessa episodes: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/3sMUIJT Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cauliflower Toasts RECIPE COURTESY OF INA GARTEN Level: Easy Total: 1 hr Active: 15 min Yield: 6 servings Ingredients 1 small head cauliflower (2 pounds) 4 tablespoons good olive oil 1/4 teaspoon 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 teaspoon ground nutmeg 6 large slices country-style bread Paprika Freshly grated Italian Parmesan cheese 2 tablespoons minced fresh chives Flaked sea salt, such as Maldon Directions Preheat the oven to 400 degrees F. Turn the cauliflower upside down on a cutting board. Cut off and discard most 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 the olive oil, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon 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 teaspoon salt, and 1/2 teaspoon 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, the chives, and sea salt. Serve hot. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #BarefootContessa #CauliflowerToasts #InaGarten #FoodNetwork Ina Garten's Cauliflower Toasts | Barefoot Contessa | Food Network https://www.youtube.com/watch?v=i00sdL8QoCw&feature=youtu.be