Ingredients:

  • 1 large head of cauliflower (approx. 2 lbs / 900g), cut into 1/2-inch florets
  • 3 tbsp high-quality olive oil
  • 1 tsp Kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes
  • 6 oz Gruyère cheese, grated
  • 2 oz mascarpone cheese
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp grated nutmeg
  • 6 thick slices sourdough bread (3/4-inch thick)
  • 1 clove garlic, halved
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Spread the cauliflower on a sheet pan and drizzle with 3 tbsp olive oil. Sprinkle on the 1 tsp salt, 1/2 tsp pepper, and 1/4 tsp red pepper flakes.
  3. Roast for 25–30 minutes. You are looking for the edges to turn a deep mahogany and the stems to be tender. Roast until you smell a nutty, popcorn like aroma.
  4. Remove the pan and let the cauliflower sit for 5 minutes. This prevents the mascarpone from melting into a liquid puddle instantly.
  5. In a large mixing bowl, combine the grated Gruyère, mascarpone, thyme, and nutmeg.
  6. Add the warm cauliflower to the cheese mixture. Use a spatula to fold gently until the florets are coated in a thick, creamy paste.
  7. Place the 6 sourdough slices on a clean baking sheet and toast for 2-3 minutes per side under the broiler until they shatter when touched with a fork.
  8. While the bread is hot, rub one side of each slice with the cut clove of garlic. The heat will melt the garlic directly into the crust.
  9. Mound the cauliflower mixture generously onto the garlic rubbed side of the bread. Return to the oven at 400°F (200°C) for 10 to 12 minutes.
  10. Bake until the cheese is bubbling and golden brown on top. Sprinkle with fresh parsley and serve immediately.