Why You’ll Love This Recipe

These cauliflower toasts are hearty without being heavy. The roasted florets are tender and flavorful, the cheese mixture is luxurious, and the prosciutto adds a salty-savory punch. With their crisp toasted bread base and bubbly broiled topping, they’re impressive enough for guests yet easy enough for a weeknight treat.

Ingredients

(Tip: You’ll find the full ingredient quantities in the recipe card below.)

1 small head cauliflower (about 2 pounds)
4 tbsp good olive oil
¼ tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper
12 oz Italian mascarpone cheese, at room temperature
6 oz Gruyère cheese, grated
4 oz thinly sliced prosciutto, julienned
¼ tsp ground nutmeg
6 large slices country-style bread
Paprika
Freshly grated Italian Parmesan cheese
2 tbsp minced fresh chives
Flaked sea salt (such as Maldon)

Directions

Preheat the oven to 400°F (200°C).
Trim most of the cauliflower stems, leaving a little to hold the florets together. Cut into small ½-inch clusters.
On a sheet pan, toss florets with olive oil, red pepper flakes, 1 tsp salt, and ½ tsp black pepper. Spread in a single layer. Roast for 25–30 minutes, tossing 2–3 times, until tender and browned. Cool for 10 minutes.
Switch oven to broil, with a rack about 6 inches from the heat source.
In a large mixing bowl, coat roasted cauliflower with mascarpone. Stir in Gruyère, prosciutto, nutmeg, 1 tsp salt, and ½ tsp black pepper.
Toast bread slices until lightly browned. Arrange on a foil-lined sheet pan.
Mound cauliflower mixture onto each toast, dust with paprika, and broil for 2–4 minutes until bubbly and browned—watch closely.
Sprinkle with Parmesan, chives, and flaked sea salt. Serve immediately.

Servings and Timing

Serves: 6
Prep time: 20 minutes
Cook time: 35 minutes

Variations

Vegetarian: Skip the prosciutto or replace with sautéed mushrooms.
Extra cheesy: Add a sprinkle of mozzarella before broiling for extra stretch.
Spicier: Increase the red pepper flakes or add a dash of cayenne to the cheese mixture.
Mini toasts: Use baguette slices for party-friendly portions.

Storage & Reheating

Store cooled toasts in an airtight container in the fridge for up to 2 days.
Reheat under a broiler or in a hot oven until warmed through and re-crisped.
The cauliflower-cheese mixture can be made 1 day ahead and stored refrigerated; assemble just before broiling.

FAQs

Can I make the cauliflower mixture in advance?

Yes—prepare it up to a day ahead and refrigerate. Assemble and broil when ready to serve.

What type of bread works best?

A hearty, country-style loaf or sourdough holds up best under the toppings.

Can I substitute a different cheese?

Yes—Fontina, Emmental, or even sharp cheddar will work in place of Gruyère.

How do I avoid burning under the broiler?

Keep the toasts about 6 inches from the heat and watch them constantly—2 to 4 minutes is usually perfect.

Is there a gluten-free option?

Use your favorite sturdy gluten-free bread.

Can I make these without an oven broiler?

Yes—bake at a high temperature (around 450°F) until the topping is melted and golden.

Will frozen cauliflower work?

Fresh is best for texture, but frozen can be roasted from thawed if well-drained and patted dry.

How spicy are these?

Mildly so, but you can easily adjust by adding more or less crushed red pepper.

Can I make this into a full meal?

Serve alongside a green salad or bowl of soup for a satisfying lunch or dinner.

Can I use bacon instead of prosciutto?

Absolutely—cook until crisp, crumble, and add to the cheese mixture.

Conclusion

Ina Garten’s Cauliflower Toasts are proof that cauliflower can be downright luxurious. With creamy mascarpone, melty Gruyère, and the savory punch of prosciutto, they’re as impressive for entertaining as they are satisfying for a solo snack. Simple techniques and big flavor make this a go-to recipe for any cauliflower skeptic—or devotee