Cauliflower Toasts by Ina Garten

Serves: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Difficulty: Intermediate

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🧾 Ingredients

• 1 small head cauliflower (about 2 pounds)
• 4 tablespoons good olive oil
• ¼ 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
• ¼ teaspoon ground nutmeg
• 6 large slices country-style bread
• Paprika
• Freshly grated Italian Parmesan cheese
• 2 tablespoons minced fresh chives
• Flaked sea salt (e.g., Maldon)EatingWell+7Barefoot Contessa+7Food Network+7No Dash of Gluten+10Food Network+10Suggest+10

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👩‍🍳 Instructions

1. Preheat the Oven:
   • Set your oven to 400°F (200°C).
2. Prepare the Cauliflower:
   • Remove the leaves and most of the stems from the cauliflower. Cut the florets into small, ½-inch clusters.
   • Toss the florets with olive oil, red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper.
   • Spread them out in a single layer on a sheet pan.Suggest+1Barefoot Contessa+1Cook it once+3Barefoot Contessa+3Suggest+3
3. Roast the Cauliflower:
   • Roast in the preheated oven for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned.
   • Remove from the oven and set aside to cool for 10 minutes.Suggest+2Food Network+2Barefoot Contessa+2
4. Prepare the Broiler:
   • Set the oven to broil and arrange a rack 6 inches below the heat.Djalali Cooks+5Food Network+5Barefoot Contessa+5
5. Mix the Cauliflower Mixture:
   • Transfer the cooled cauliflower to a large mixing bowl.
   • Add the mascarpone cheese and stir to coat the florets evenly.
   • Stir in the grated Gruyère, prosciutto, nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper.No Dash of Gluten+3Suggest+3Food Network+3EatingWell+4Barefoot Contessa+4Suggest+4
6. Toast the Bread:
   • Toast the bread slices until lightly browned.
   • Place them in a single layer on a sheet pan lined with foil.Djalali Cooks+4Cook it once+4Barefoot Contessa+4No Dash of Gluten+4Food Network+4Barefoot Contessa+4
7. Assemble the Toasts:
   • Mound the cauliflower mixture evenly on each slice of toasted bread.
   • Dust with paprika.No Dash of Gluten+3Food Network+3Barefoot Contessa+3EatingWell+6Suggest+6Food Network+6
8. Broil the Toasts:
   • Broil the toasts for 2 to 4 minutes, until browned and bubbling.
   • (Watch them carefully!)Djalali Cooks+4Food Network+4Barefoot Contessa+4Pinterest+10Suggest+10Barefoot Contessa+10
9. Finish and Serve:
   • Transfer to plates and sprinkle with freshly grated Parmesan, minced chives, and flaked sea salt.
   • Serve hot.EatingWell+4Suggest+4Barefoot Contessa+4