APPETIZERS/ MAINS

Ina Garten’s Cheesy Cauliflower Toasts

Hello and welcome to Djalali Cooks! Even though it probably still feels like summer in your neck of the woods, comfort food is always welcome. Definitely Pin this recipe because it’s going to be great to return to for holiday appetizers. Ina Garten’s Cheesy Cauliflower Toasts combine the hearty flavor of roasted cauliflower with creamy mascarpone cheese, nutty Gruyere cheese, and salty prosciutto, topping a thick slice of toasted bread and broiled to golden perfection. Make a few big toasts for a great meal with a salad, or top toasted baguette slices for an easy savory appetizer. Let’s do it!

Easy Recipe, Cauliflower, Roasted Cauliflower, Toasts, Toasted Bread, Appetizer, Easy Appetizer, Light Dinner, Recipe for a group, Holiday Appetizer, Cheesy Toasts, Light Meal,

Roasted Cauliflower

Preheat the oven to 400 degrees F. Use a small/medium head of cauliflower, weighing about 2 pounds. Remove the bottom and cut off any leaves. Cut off most of the exposed stem and discard. Then cut the cauliflower florets into 1/2-inch pieces. Toss the cauliflower with about 4 tablespoons of olive oil and season with 1 teaspoon kosher salt, black pepper and red pepper flakes. Then spread it back out into a single layer.

Roast the cauliflower on the center rack for about 30 minutes, stirring the cauliflower twice during the roasting. Pull the cauliflower from the oven when it’s tender and spotty brown. Set the tray of cauliflower aside.

Easy Recipe, Cauliflower, Roasted Cauliflower, Toasts, Toasted Bread, Appetizer, Easy Appetizer, Light Dinner, Recipe for a group, Holiday Appetizer, Cheesy Toasts, Light Meal,

Toasting the Bread

Slice the number of toasts you want to make. I am using a rustic Italian loaf, sliced into 1/2-inch thick pieces. Arrange the bread slices on a sheet tray. Carefully move the oven rack to top middle position, about 6-inches away from the top heating element and turn the oven to broil.

Place the tray with the bread slices in the oven on the top middle rack and watch the bread broil. As one side gets toasty, pull the pan and flip the toasts to toast the other side.

Pull the toasts from the broiler and set aside.

Cheesy Cauliflower Topping

Transfer the roasted cooled cauliflower to a large bowl. Stir in the room-temperature mascarpone cheese. Then stir in the grated gruyere cheese. Lastly, we will add the sliced prosciutto to the mixture.

A Note on the Prosciutto

Prosciutto tends to stick to itself when it gets warm. So to keep the individual pieces from just clumping into one mass, while the cauliflower was roasting, I used very cold prosciutto and I sliced the thin slices into strips on the short side. Then I separated the strips I cut and spread them out on a plate, which I then put in the fridge until I was ready to add them to the cheesy cauliflower mixture.

Sprinkle the prosciutto slices over the mixture and stir them in. Then season the whole mixture with nutmeg, more black pepper, and 1/2-1 teaspoon more kosher salt.

Top the toasts with heaping spoonfuls of the cheesy cauliflower mixture, dividing the mixture evenly between the toasts.

Easy Recipe, Cauliflower, Roasted Cauliflower, Toasts, Toasted Bread, Appetizer, Easy Appetizer, Light Dinner, Recipe for a group, Holiday Appetizer, Cheesy Toasts, Light Meal,

Sprinkle each topped toast with a little paprika and place in the oven on the top middle rack to broil. Watch the toasts, they will begin to take on color pretty quickly. Only about 2-4 minutes. They should be browning and bubbly.

Ina Garten’s Cheesy Cauliflower Toasts

Transfer the toasts to a serving plate and sprinkle the tops with grated or powdered Parmesan cheese and thinly sliced chives.

Easy Recipe, Cauliflower, Roasted Cauliflower, Toasts, Toasted Bread, Appetizer, Easy Appetizer, Light Dinner, Recipe for a group, Holiday Appetizer, Cheesy Toasts, Light Meal,

Slice in half and enjoy on its own or serve along side a salad for a complete meal. These toasts are rich and creamy with the mascarpone cheese, the nutty Gruyere melts beautifully. Studded with the prosciutto pieces, each bite is full of roasted cauliflower flavor and salty, meaty prosciutto. Such a treat! As I mentioned at the top, this would be great for holiday appetizers (never too early to start squirreling away recipes for the holidays!). Just use baguette slices instead of large rustic loaf slices to make 2-bite sized portions.

Easy Recipe, Cauliflower, Roasted Cauliflower, Toasts, Toasted Bread, Appetizer, Easy Appetizer, Light Dinner, Recipe for a group, Holiday Appetizer, Cheesy Toasts, Light Meal,

I do hope you give this recipe a try, Ina Garten create a winner with this one! If you love toasts, check out Whipped Feta and Tomato Toasts, or Lemon and Herb Butter Bean Toasts. Thank you so much for stopping by today, take care and be well! xo Kelly

Key Equipment

Ina Garten's Cheesy Cauliflower Toasts

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Dinner, Main Course, Appetizer American
By Ina Garten Serves: Makes 4 Large Toasts
Prep Time: 20 Minutes Cooking Time: ~35 Minutes Total Time: ~1 Hour

Ina Garten's Cheesy Cauliflower Toasts combine roasted cauliflower with mascarpone cheese, Gruyere and prosciutto atop toasted bread, broiled to perfection.

Ingredients

  • 1 Small/Medium Head Cauliflower (2 pounds)
  • 4 tbsp Olive Oil
  • 1/4 tsp. Red Pepper Flakes
  • Kosher Salt and Freshly Ground Black Pepper
  • 12 oz. Italian Mascarpone Cheese, at room temperature
  • 6 oz. Gruyere Cheese, grated
  • 4 oz. Thinly Sliced Prosciutto, julienned
  • 1/4 tsp. Ground Nutmeg
  • 4-6 Large Slices Country-Style Bread, sliced in 1/2-thick slices
  • Paprika
  • Freshly Grated Italian Parmesan Cheese
  • 2 tbsp. Minced Fresh Chives

Instructions

1

Preheat the oven to 400 degrees F.

2

For the Cauliflower, remove the bottom and cut off any leaves. Cut off most of the exposed stem and discard. Then cut the cauliflower florets into 1/2-inch pieces. Toss the cauliflower with about 4 tablespoons of olive oil and season with 1 teaspoon kosher salt, black pepper and red pepper flakes. Then spread it back out into a single layer.

3

Roast the cauliflower on the center rack for about 30 minutes, stirring the cauliflower twice during the roasting. Pull the cauliflower from the oven when it's tender and spotty brown. Set the tray of cauliflower aside.

4

Arrange the bread slices on a sheet tray. Carefully move the oven rack to top middle position, about 6-inches away from the top heating element and turn the oven to broil.

5

Place the tray with the bread slices in the oven on the top middle rack and watch the bread broil. As one side gets toasty, pull the pan and flip the toasts to toast the other side.

6

Pull the toasts from the broiler and set aside.

7

Transfer the roasted cooled cauliflower to a large bowl. Stir in the room-temperature mascarpone cheese. Then stir in the grated gruyere cheese. Lastly, we will add the sliced prosciutto to the mixture.

8

Sprinkle the prosciutto slices over the mixture and stir them in. Then season the whole mixture with nutmeg, more black pepper, and 1/2-1 teaspoon more kosher salt.

9

Top the toasts with heaping spoonfuls of the cheesy cauliflower mixture, dividing the mixture evenly between the toasts.

10

Sprinkle each topped toast with a little paprika and place in the oven on the top middle rack to broil. Watch the toasts, they will begin to take on color pretty quickly. Only about 2-4 minutes. They should be browning and bubbly.

11

Transfer the toasts to a serving plate and sprinkle the tops with grated or powdered Parmesan cheese and thinly sliced chives.

This post may contain affiliate links; when you click the links and make a purchase, we receive a commission on qualifying items.

You Might Also Like

5 Comments

  • Reply
    Mari
    September 7, 2022 at 9:21 am

    Even though it is only September, comfort food sounds good right about now. We’re having rain again today, and possibly for the rest of the week. Cauliflower is one of our favorite vegetables, and really, one of our favorite foods, and who doesn’t love cheese of any kind? To be honest, I’ve never had Limburger, which we called stinky cheese. The neighbor kids were always moaning about it because their dad loved the stuff, and ate it frequently. I think it put every kid in the neighborhood off cheese in general, and Limburger in particular. The double zero experiment is at an end. The symptoms kicked in yesterday, and were dreadful. I had high hopes for that flour. It made such wonderful pizza. Oh well it was worth a try, and thankfully I only bought the small size bag instead of the ten pounds I was considering! Thanks for another recipe I can’t wait to try. Happy Wednesday to the Djalalis and Terry. Since those adorable dogs are Djalalis, I won’t mention them separately unless Xophie calls to complain. Schedule probably will. 😊

  • Reply
    Mari
    September 7, 2022 at 12:16 pm

    Wow, I have to pay more attention to what I write. And I have to turn off that stupid function that tries to guess what we are Saying, and invariably guesses wrong. It should have read, She probably will! As for Xophie, that was a misstroke. It sounds like a wily Babylonian goddess, not a lovely, mischievous dog.

    • Reply
      Kelly Djalali
      September 7, 2022 at 12:30 pm

      Hi Mari, we are having a lovely day today, with only a 40% chance of rain…I am so sorry the 00 experiment did not work out. What a bummer! Luckily today’s recipe work with gluten free bread. Also, I was thinking one could skip the bread and mound the cheesy cauliflower mixture on a baked potato. Now that sounds amazing! Stay dry and have a wonderful day! xo Kelly

  • Reply
    Sally Burke
    September 9, 2022 at 8:17 pm

    Hi Kelly, this looks so delicious!!! Will definitely add it to my Pinterest pins..
    Happy cooking 🧑‍🍳
    Sally 🤗

    • Reply
      Kelly Djalali
      September 10, 2022 at 8:05 am

      I have no doubt you’ll love this one, Sally! xo Kelly

    Leave a Reply