Ingredients:

  • 1.5 lb cauliflower, cut into bite-sized florets
  • 3 tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 4 oz mascarpone cheese, room temperature
  • 1 cup Gruyère cheese, grated
  • 4 thick slices sourdough bread
  • 1/2 tsp paprika

Instructions:

  1. Toss the cauliflower florets with olive oil, red pepper flakes, and salt on a large rimmed baking sheet.
  2. Roast the cauliflower at 400°F (200°C) for 30 minutes, tossing halfway through, until the edges are charred and mahogany-colored.
  3. While the cauliflower roasts, fold the grated Gruyère into the room-temperature mascarpone in a medium mixing bowl until a thick, uniform paste forms.
  4. Toast the sourdough slices lightly.
  5. Spread a generous layer of the cheese mixture on each slice of toast, then pile the roasted cauliflower on top.
  6. Dust with paprika and place under the oven broiler for 2-3 minutes until the cheese is bubbling and golden brown.