Broil

Ina Garten's Cauliflower Toasts

by:
October  1, 2018
10 Ratings
Photo by Quentin Bacon
Author Notes

Recipes and photographs reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Cauliflower is, in my opinion, a highly underappreciated vegetable. Roasting brings out its flavor. Lots of Gruyère and prosciutto add flavor and texture. Always cut cauliflower from the stem end, not the top. You’ll keep the florets intact and avoid getting cauliflower crumbles all over your counter. —Food52

  • Prep time 20 minutes
  • Cook time 35 minutes
  • Serves 6
Ingredients
  • 1 small head cauliflower (2 pounds)
  • 4 tablespoons good olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 12 ounces Italian mascarpone cheese, at room temperature
  • 6 ounces Gruyère cheese, grated
  • 4 ounces thinly sliced prosciutto, julienned
  • 1/4 teaspoon ground nutmeg
  • 6 large slices country-style bread
  • Paprika
  • Freshly grated Italian Parmesan cheese
  • 2 tablespoons minced fresh chives
  • Flaked sea salt, such as Maldon
In This Recipe
Directions
  1. Preheat the oven to 400°F.
  2. Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, 1/2-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.
  3. Set the oven to broil and arrange a rack 6 inches below the heat.
  4. Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyère, prosciutto, nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper.
  5. Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.

See what other Food52ers are saying.

  • Michelle
    Michelle
  • Joelle Bradley
    Joelle Bradley
  • Mandy Sunde
    Mandy Sunde
  • sharskee
    sharskee
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.

11 Reviews

sharskee January 11, 2021
Really delicious! I didn't have gruyere and used white cheddar and skipped the prosciutto since I'm vegetarian. Would make again. would also be good cut into smaller pieces and served as an appetizer.
 
brushjl October 26, 2020
this is why I am not a chef, would never have dreamed of this exquisite combination. just superb.
 
Michelle August 18, 2020
This was amazing! I will be making this again
 
Joelle B. June 28, 2020
We had beautiful home made bagels. We sliced each into three toasts. Very delicious, but really dry. Need some creamier sauce. What could that be that is really easy? Whipping cream? Sour cream? Ideas please
 
Karen H. August 9, 2020
I would add a little more mascarpone, and maybe stir in a little cream or sour cream, like you suggest...and because you are adding bland ingredients, bump up the flavorings in the recipe (pepper flakes, salt and pepper, nutmeg, and chives).
 
Joelle B. August 10, 2020
Thanks Karen!
 
Mandy S. October 11, 2018
This was so tasty!! Easy to make and so savory, nutty, and cheesy.
 
Lisa October 7, 2018
How about this topping on fresh pizza dough? Takes a little longer, but worth it, I think.
 
Juliebell October 7, 2018
Great idea! I was wondering about rye or sourdough toast.
 
alw2276 February 14, 2021
Great idea! I was going quesadilla with it. Seems very versatile.
 
alw2276 February 14, 2021
Rye sounds good