Ingredients
1 head cauliflower, chopped into small bite-size pieces
olive oil
1 shallot, minced
kosher salt
Freshly ground pepper
Juice of 1/2 lemon
1/4 c. Chopped flat-leaf parsley
4 thick slices of sourdough
1 c. shredded fontina
Preparation
Step 1Heat about 2 tbsp. olive oil in a large skillet over medium heat. Add the cauliflower and season with salt and pepper to taste. Let the cauliflower pieces sit for a minute or so in the pan without stirring. When the cauliflower begins to brown, stir with a wooden spoon. Cook until the cauliflower is golden, stirring occasionally. When the cauliflower is tender, add the lemon juice and stir to combine. Remove pan from heat.Step 2Preheat broiler. Brush sourdough slices with olive oil. Toast under broiler until golden-brown. Divide cauliflower between bread. Top each slice with a handful of fontina and sprinkle with parsley. Broil until the cheese is melted and beginning to brown, about 1-2 minutes. Step 3Serve immediately.
