Print

Ina Garten’s Cauliflower Toasts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ina Garten’s Cauliflower Toasts transform roasted cauliflower into a decadent appetizer or light meal with creamy mascarpone, melty Gruyère, savory prosciutto, and a crisp toasted bread base, finished with Parmesan, paprika, and chives.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Roasting, Broiling
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

1 small head cauliflower (about 2 pounds)

4 tbsp good olive oil

1/4 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

1/4 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)

Instructions

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

Notes

  • Skip prosciutto for a vegetarian version or replace with sautéed mushrooms.
  • Add mozzarella before broiling for extra cheesiness.
  • Use baguette slices for party-friendly portions.
  • The cauliflower-cheese mixture can be made 1 day ahead and refrigerated.

Nutrition

Find it online: https://cheftinaskitchen.com/ina-gartens-cauliflower-toasts/