Roast cauliflower with smoky mascarpone sauce

Directions

1. Cut the cauliflower in quarters and slice each quarter into thin slices. Some may crumble, that’s ok. You can use everything.
2. Place the cauliflower slices in a single layer on an oiled baking sheet. If there's not enough room, use two sheets. Drizzle with the olive oil and sprinkle with ½ tsp of the sea salt.
3. Roast at 475 degrees for about 20-25 minutes, flipping the pieces over when they start to get brown. The pieces will be tender, crispy and fragrant.
4. While the cauliflower roasts, make the sauce. Melt butter over low heat in s amll saucepan. Mix in mascarpone and most of the grated cheese, resrving a small amount to spinkle on the dish in a later step. Stir until combined and creamy. Remove from heat. Stir in smoked paprika, and add salt and pepper to taste.
5. Carefully remove the pieces, broken ones and all, to an oiled gratin pan. Pour the sauce of the cauliflower
6. Sprinkle with reserved cheese and put under the broiler for about 5 minutes until the grated cheese metls and begins to get crisp. Remove from oven and sprinkle with more smoked paprika and serve.
7. Or hide this if you want to eat it all yourself!