The perfect party appetizer, this all-white dish may seem a bit "blah," but it's full of flavor thanks to earthy truffle oil, pungent rosemary, and slightly sweet provolone.
1 1/2 cups bite-sized cauliflower florets
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons white truffle oil (or more extra-virgin olive oil)
1 large garlic clove, minced
2 teaspoons minced fresh chives (optional)
1/2 teaspoon finely chopped fresh rosemary
1/8 teaspoon sea salt (or truffle salt)
1/8 teaspoon freshly ground black or white pepper
1/8 teaspoon dried hot pepper flakes
2 7-inch whole-grain pitas or soft flatbreads
1/4 cup plus 2 tablespoons thinly sliced provolone cheese
1 tablespoon freshly grated Parmigiano-Reggiano
1 tablespoon coarsely chopped fresh flat-leaf parsley
Preheat oven to 450 degrees. Toss cauliflower with olive oil, truffle oil, garlic, chives, rosemary, salt, black pepper, and hot pepper flakes in a medium bowl. Top each pita with equal amounts provolone, cauliflower mixture, and Parmigiano-Reggiano. Place on a large baking sheet and bake until cauliflower is tender and beginning to caramelize and crust is crisp, about 16 minutes. Remove from oven and let stand 5 minutes. Adjust seasoning (if necessary) and sprinkle with parsley.