ROASTED CAULIFLOWER RECIPE INA GARTEN RECIPES

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PARMESAN-ROASTED CAULIFLOWER RECIPE | INA GARTEN | FOOD ...



Parmesan-Roasted Cauliflower Recipe | Ina Garten | Food ... image

Provided by Ina Garten

Categories     side-dish

Total Time 45 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 5

1 large head cauliflower
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese (2 ounces)
1 cup freshly grated Gruyere cheese (2 ounces)

Steps:

  • Preheat the oven to 350 degrees.
  • Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

CAULIFLOWER TOASTS RECIPE | INA GARTEN | FOOD NETWORK



Cauliflower Toasts Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 13

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 

Steps:

  • 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.

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