Sarra Ina Garten’s cauliflower toast is a warm appetizer of roasted cauliflower bound with mascarpone, Gruyère, and prosciutto, piled on toasted country bread and broiled. A dusting of paprika, Parmesan, and chives finishes it. The whole thing takes about 50 minutes and serves six as an appetizer.
This recipe is from Ina’s Cook Like a Pro (2018). She thinks cauliflower is “a highly underappreciated vegetable,” and says roasting is what brings out its flavor. Piling it with mascarpone, Gruyère, and salty prosciutto turns a plain vegetable into a rich, savory toast.
The whole dish depends on roasting the cauliflower properly. You roast the florets at 400F until they are tender and well browned in spots, about 25 to 30 minutes. Boil or under-roast it and the topping turns bland and watery, with none of that nutty, caramelized flavor.
Ina Garten Cauliflower Toast Recipe
Course: Appetizers4
servings30
minutes40
minutes300
kcalA rich, savory toast that works as a passed appetizer or a light lunch with a salad. Roast the cauliflower ahead, then assemble and broil just before serving for the best melt.
Ingredients
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1 small head cauliflower (2 lb / 900 g)
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4 tablespoons good olive oil
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1/4 teaspoon crushed red pepper flakes
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Kosher salt and freshly ground black pepper
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12 oz (340 g) Italian mascarpone cheese, at room temperature
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6 oz (170 g) Gruyère cheese, grated
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4 oz (115 g) thinly sliced prosciutto, julienned
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1/4 teaspoon ground nutmeg
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6 large slices country-style bread
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Paprika, for dusting
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Freshly grated Italian Parmesan cheese
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2 tablespoons minced fresh chives
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Flaked sea salt, such as Maldon
Directions
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Roast the cauliflower: Preheat the oven to 400F (200C). Cut the cauliflower into small 1/2-inch florets. Toss on a sheet pan with the olive oil, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper.
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Brown it: Roast 25 to 30 minutes, tossing two or three times, until tender and browned in spots. Cool for 10 minutes.
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Make the topping: Set the oven to broil with a rack 6 inches from the heat. Stir the mascarpone into the warm florets, then mix in the Gruyère, prosciutto, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper.
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Build the toasts: Lightly toast the bread, then place it on a foil-lined sheet pan. Mound the cauliflower mixture on each slice and dust with paprika.
- Broil and finish: Broil 2 to 4 minutes, watching closely, until browned and bubbling. Sprinkle with Parmesan, chives, and sea salt. Serve hot.
FAQs
Can I make cauliflower toasts ahead of time?
Partly. Roast the cauliflower and mix the topping up to a day ahead, then keep it covered in the fridge.
Assemble and broil the toasts only when you are ready to serve, since they are best hot and bubbling. Broiled toasts go soft if they sit.
What cheese can I use instead of Gruyère?
Gruyère melts smoothly and brings a nutty, slightly sweet flavor that suits the cauliflower. It is the ideal choice.
If you cannot find it, Comté or Emmental are close swaps. A sharp white cheddar works too, though it gives a tangier, less nutty result.
Can I make cauliflower toasts without prosciutto?
Yes, and they are still very good as a vegetarian dish. Just leave the prosciutto out and add a little extra salt, since it was adding saltiness.
For the savory depth the prosciutto gave, stir in some chopped sun-dried tomatoes or sautéed mushrooms.
What do you serve with cauliflower toast?
As an appetizer, they are rich enough to stand on their own with a glass of wine. For a party, cut them smaller and pair them with another easy bite like her Chipotle Cheddar Crackers .
For a light meal, serve one or two with a crisp green salad in a Balsamic Dressing to cut the richness.
Why is my cauliflower topping watery?
The cauliflower most likely was not roasted long enough, so it held onto water instead of browning. Roast it until the edges color and it dries out.
Using a low-fat mascarpone or cream cheese substitute can also loosen the mix. Stick with full-fat mascarpone for a thick, creamy topping.
