Cauliflower Cheesy Toast

Return to This Week’s Menu

Cauliflower Cheesy Toast

Serves 4-6  | Prep Time: 20 minutes | Cook Time: 30 minutes

An amazing cauliflower dish from the amazing Ina Garten. Cauliflower is a beautiful cruciferous vegetable to have in your shopping cart all the time.


1 small head cauliflower, cut into 1/2-inch florets
4 tablespoons good olive oil
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper to taste
12 ounces Italian mascarpone cheese, at room temperature
6 ounces Gruyère cheese, grated
4 ounces thinly sliced prosciutto, julienned (about 1/4-inch strips)
1/4 teaspoon ground nutmeg
6 large slices country-style bread
Freshly grated Italian Parmesan cheese
Flaked sea salt, such as Maldon

Chef Tips

Prosciutto could be subbed with any type of cured meat. Or if you’re not into these items simply omit.


Step 1

Preheat oven to 425F

Step 2

Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, salt and pepper to taste and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.

Step 3

Switch the oven to broil and arrange a rack 6 inches below the heat.

Step 4

Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyère, prosciutto and nutmeg. Taste for seasoning.

Step 5

Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and grate with Parmesan, and sea salt. Serve hot.