Prep time: 10 mins | Cook time: 30 mins | Serves: 6
This Ina Garten’s Cauliflower Toast is super good, you’ll forget about avocado toast! Try this easy cauliflower toast recipe soon. I am sure this will be your new favorite!
INGREDIENTS
4 tbsp olive oil
1 small head cauliflower
1/4 tsp red pepper flake
1/4 tsp ground nutmeg
1 c. Gruyere cheese, grated
12 ounces mascarpone cheese, at room temperature
4 ounces prosciutto, julienned
6 large slices of country-style bread
Parmesan cheese, freshly grated, as needed
Paprika, as needed
Kosher salt and freshly ground black pepper, to taste
2 tbsp fresh chives, minced
How to make Ina Garten’s Cauliflower Toast
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Cut and discard the stems from the cauliflower. Into small florets, about half an inch in size cut the cauliflower.\
Step 3: On a sheet pan, arrange the florets and toss them with olive oil, red pepper flake, salt, and pepper. In a single layer, spread out the florets. Place in the preheated oven and roast the florets for about 25 to 30 minutes or until tender and somewhat browned, tossing the florets about 2 to 3 times as they bake.
Step 4: Remove from the oven when done and set the cauliflower toast aside for about 10 minutes.
Step 5: Place the oven rack about 6 inches below the heat, then set the oven to broil.
Step 6: In a large bowl, place the roasted cauliflower. Then, add the mascarpone and toss to coat. Next, add the gruyere along with prosciutto, and nutmeg. To taste, season with salt and pepper. Stir well.
Step 7: In a toaster, toast the slices of bread until light brown. Transfer the toasted pieces of bread to a baking sheet lined with foil. On top of each piece of bread, add a mound of cauliflower and sprinkle with paprika.
Step 8: Broil for about 2 to 4 minutes or until browned and bubbly. Remove from the oven when done, and sprinkle the toast with some Parmesan, chives, and more salt. Enjoy!
Ingredients
- 4 tbsp olive oil
- 1 small head cauliflower
- 1/4 tsp red pepper flake
- 1/4 tsp ground nutmeg
- 1 c. Gruyere cheese, grated
- 12 ounces mascarpone cheese, at room temperature
- 4 ounces prosciutto, julienned
- 6 large slices of country-style bread
- Parmesan cheese, freshly grated, as needed
- Paprika, as needed
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp fresh chives, minced
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Cut and discard the stems from the cauliflower. Into small florets, about half an inch in size cut the cauliflower.\
Step 3: On a sheet pan, arrange the florets and toss them with olive oil, red pepper flake, salt, and pepper. In a single layer, spread out the florets. Place in the preheated oven and roast the florets for about 25 to 30 minutes or until tender and somewhat browned, tossing the florets about 2 to 3 times as they bake.
Step 4: Remove from the oven when done and set the cauliflower toast aside for about 10 minutes.
Step 5: Place the oven rack about 6 inches below the heat, then set the oven to broil.
Step 6: In a large bowl, place the roasted cauliflower. Then, add the mascarpone and toss to coat. Next, add the gruyere along with prosciutto, and nutmeg. To taste, season with salt and pepper. Stir well.
Step 7: In a toaster, toast the slices of bread until light brown. Transfer the toasted pieces of bread to a baking sheet lined with foil. On top of each piece of bread, add a mound of cauliflower and sprinkle with paprika.
Step 8: Broil for about 2 to 4 minutes or until browned and bubbly. Remove from the oven when done, and sprinkle the toast with some Parmesan, chives, and more salt. Enjoy!
