Cauliflower & TomaProvence Toasts
Makes 6 servings
1 small head cauliflower (about 2 pounds)
4 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 ¼ cups Creme Fraiche
6 ounces Point Reyes TomaProvence, grated
6 large slices country-style bread
2 tablespoons minced fresh thyme & rosemary
Turn the cauliflower upside down on a cutting board. Cut off and discard large stems, then cut florets into small, 1/2-inch clusters. Place florets in a mixing bowl, and toss with olive oil, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread cauliflower in a single layer on a parchment-lined sheet pan. Roast for 25 to 30 minutes, until the florets are tender and brown in spots. Set aside to cool for 10 minutes.
Set the oven to broil and place rack 6 inches below heat.
Transfer the florets to a mixing bowl and add the creme fraiche stirring to coat the florets evenly. Stir in TomaProvence, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Toast the bread until lightly browned, and place in a single layer on a sheet pan. Evenly distribute the cauliflower mixture on the toast slices. Broil the toasts for 2 to 4 minutes, until browned and bubbling. Transfer to plates and sprinkle with fresh herbs. Serve immediately.