This creamy, crispy Ina Garten Cauliflower Toast is made with roasted cauliflower, mascarpone, and gruyere cheese and ready in 50 minutes. Pulling these thick slices from the oven as the cheese bubbles and browns at the edges is deeply satisfying. I make this whenever I need a comforting lunch that feels a bit special.
Try More Recipes:
- Ina Garten Mashed Potatoes Recipe
- Ina Garten Green Bean Casserole Recipe
- Ina Garten Cranberry Sauce Recipe
What I Learned Making This
At first, I chopped the cauliflower too large and the toasts ended up incredibly messy to eat. I learned quickly that dicing the florets into half-inch clusters is crucial for getting the right balance of vegetable and cheese in every bite.
Another surprise was how important room temperature mascarpone is to the filling. If you use it cold straight from the fridge, it will not mix smoothly with the warm roasted cauliflower.
Ina Garten Cauliflower Toast Ingredients
- 1 small head cauliflower (about 2 pounds)
- 4 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt, plus extra to taste
- 1/2 teaspoon freshly ground black pepper, plus extra to taste
- 12 ounces mascarpone cheese, at room temperature
- 6 ounces Gruyere cheese, grated
- 4 ounces thinly sliced prosciutto, julienned
- 1/4 teaspoon ground nutmeg
- 6 large slices country-style bread
- 1/2 teaspoon sweet paprika
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons minced fresh chives
- 1/2 teaspoon flaked sea salt (like Maldon)
How To Make Ina Garten Cauliflower Toast
- Roast the cauliflower: Preheat the oven to 400 degrees F. Chop the cauliflower florets into small half-inch clusters, discarding the thick stem. Place them on a sheet pan, drizzle with olive oil, sprinkle with red pepper flakes, salt, and black pepper, and toss well. Roast for 25 to 30 minutes until tender and browned, tossing twice during cooking.
- Mix the cheese filling: Let the roasted cauliflower cool for 10 minutes. Transfer the warm florets to a large mixing bowl and fold in the room temperature mascarpone until coated. Stir in the grated Gruyere, julienned prosciutto, nutmeg, and a pinch of salt and pepper.
- Toast the bread: Toast the thick slices of country bread lightly in a toaster. Place the toasted bread in a single layer on a foil-lined sheet pan.
- Broil and assemble: Change the oven setting to broil. Spoon the cheesy cauliflower mixture generously over each piece of toast, spreading to the edges. Dust the tops lightly with paprika.
- Melt and garnish: Broil the toasts for 2 to 4 minutes until the cheese is bubbling and golden brown. Watch them carefully to prevent burning. Top with grated Parmesan, minced chives, and a sprinkle of flaked sea salt before serving.
Recipe Tips
- Cut the florets small: Keep the cauliflower pieces to exactly a half-inch so they stay piled on the bread instead of tumbling off.
- Warm the mascarpone: Leave the mascarpone on the counter for at least an hour before cooking to ensure it coats the vegetables evenly without clumping.
- Choose sturdy bread: Use a thick sourdough or rustic country loaf that can support the heavy, wet topping without becoming soggy.
What To Serve With Cauliflower Toast
A bright, acidic green salad tossed with a simple lemon vinaigrette cuts through the richness of the mascarpone and Gruyere beautifully. You can also pair these thick toasts with a warm bowl of roasted tomato soup for a comforting lunch.
How To Store
Store the leftover cauliflower and cheese mixture in an airtight container in the fridge for up to three days. Keep the bread separate and only assemble and broil the toasts right before you are ready to eat.
FAQs
- Can I use a different cheese instead of Gruyere? Yes, you can substitute a sharp white cheddar or fontina if you cannot find Gruyere. Both melt smoothly and provide a great savory flavor.
- Is it possible to make this vegetarian? Simply omit the julienned prosciutto to make this meal vegetarian. You might want to add a pinch of smoked paprika to replicate that savory depth.
- Can I use pre-cut cauliflower florets? Pre-cut florets save time, but you still need to chop them down into half-inch pieces before roasting. Larger florets will not bind well with the mascarpone.
Nutrition
- Calories: 580
- Total Fat: 42g
- Saturated Fat: 22g
- Cholesterol: 115mg
- Sodium: 980mg
- Total Carbohydrate: 34g
- Protein: 21g
Try More Recipes:
- Ina Garten Overnight Mac And Cheese Recipe
- Ina Garten Roasted Shrimp
- Ina Garten Roast Chicken Recipe
Ina Garten Cauliflower Toast
6
servings15
minutes35
minutes50
minutesThis creamy Ina Garten Cauliflower Toast combines tender roasted florets, rich mascarpone, and salty prosciutto in 50 minutes. Ready for a savory weekend lunch, the thick slices bubble under the broiler until golden brown.
Ingredients
1 small head cauliflower (about 2 pounds)
4 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus extra to taste
1/2 teaspoon freshly ground black pepper, plus extra to taste
12 ounces mascarpone cheese, at room temperature
6 ounces Gruyere cheese, grated
4 ounces thinly sliced prosciutto, julienned
1/4 teaspoon ground nutmeg
6 large slices country-style bread
1/2 teaspoon sweet paprika
2 tablespoons freshly grated Parmesan cheese
2 tablespoons minced fresh chives
1/2 teaspoon flaked sea salt (like Maldon)
Directions
- Roast the cauliflower: Preheat the oven to 400 degrees F. Chop the cauliflower florets into small half-inch clusters, discarding the thick stem. Place them on a sheet pan, drizzle with olive oil, sprinkle with red pepper flakes, salt, and black pepper, and toss well. Roast for 25 to 30 minutes until tender and browned, tossing twice during cooking.
- Mix the cheese filling: Let the roasted cauliflower cool for 10 minutes. Transfer the warm florets to a large mixing bowl and fold in the room temperature mascarpone until coated. Stir in the grated Gruyere, julienned prosciutto, nutmeg, and a pinch of salt and pepper.
- Toast the bread: Toast the thick slices of country bread lightly in a toaster. Place the toasted bread in a single layer on a foil-lined sheet pan.
- Broil and assemble: Change the oven setting to broil. Spoon the cheesy cauliflower mixture generously over each piece of toast, spreading to the edges. Dust the tops lightly with paprika.
- Melt and garnish: Broil the toasts for 2 to 4 minutes until the cheese is bubbling and golden brown. Watch them carefully to prevent burning. Top with grated Parmesan, minced chives, and a sprinkle of flaked sea salt before serving.
