Ina Garten’s Cauliflower Toasts Recipe

There’s something magical about the moment you pull a tray of Ina Garten’s Cauliflower Toasts, bubbling and golden, out of the oven. This dish takes the humble cauliflower and transforms it into a wild celebration of textures and flavors—creamy mascarpone, nutty Gruyère, crispy prosciutto, and a fragrant dusting of paprika and fresh chives. Whether you’re serving them as a sophisticated appetizer or a special light meal, these toasts are always the star of the show.

Ingredients You’ll Need

Ingredients You’ll Need

Ina Garten’s Cauliflower Toasts come together with a thoughtfully chosen lineup of ingredients that strike the perfect balance between comfort and wow-factor. Each one plays its part, whether it’s adding a rich layer of flavor, a crispy bite, or a pop of color to the finished toasts.

• 1 small head cauliflower (2 pounds): The star of the show, roasted until nutty and tender, bringing substance to every single bite.
• 4 tablespoons good olive oil: For tossing the florets, this adds richness and helps them brown beautifully in the oven.
• 1/4 teaspoon crushed red pepper flakes: Just a subtle kick to keep things interesting—don’t be tempted to skip it!
• Kosher salt and freshly ground black pepper: Essential seasonings that bring out the best in the cauliflower and cheese.
• 12 ounces Italian mascarpone cheese, at room temperature: This super creamy cheese melts luxuriously into the roasted veggies.
• 6 ounces Gruyère cheese, grated: For that classic, slightly nutty depth and gorgeously gooey texture.
• 4 ounces thinly sliced prosciutto, julienned: Brings a salty, savory contrast to the creamy base—splurge for good quality if you can!
• 1/4 teaspoon ground nutmeg: Subtle but special, this gives everything a gentle warmth and complexity.
• 6 large slices country-style bread: Thick and rustic is best here—it can hold all those luscious toppings.
• Paprika: For a little color and a whisper of smoky flavor right before broiling.
• Freshly grated Italian Parmesan cheese: This finishing touch adds a punchy sharpness and irresistible aroma.
• 2 tablespoons minced fresh chives: Bright green and oniony, they make the whole toast pop with freshness.
• Flaked sea salt, such as Maldon: Just a sprinkle right before serving really makes this dish sing.

How to Make Ina Garten’s Cauliflower Toasts

Step 1: Prep and Roast the Cauliflower

Begin by preheating your oven to 400°F. Flip the cauliflower upside down and trim away most of the stems, leaving a bit to keep the florets intact. Slice into bite-sized 1/2-inch clusters. Spread the florets on a sheet pan, drizzle with olive oil and season with red pepper flakes, salt, and black pepper. Make sure everything is coated and spread in a single layer—this helps each piece caramelize and roast rather than steam. Roast for 25 to 30 minutes, tossing a couple of times so they brown evenly. Let the roasted cauliflower cool for about 10 minutes.

Step 2: Mix Up That Dreamy Cauliflower Filling

With the florets slightly cooled, scoop them into a large mixing bowl. Add the mascarpone cheese and toss gently to coat—don’t rush this step, you want every crevice covered in creamy richness. Stir in the grated Gruyère, julienned prosciutto, nutmeg, another teaspoon of salt, and a dash of black pepper. The aroma will already have you drooling!

Step 3: Toast and Prepare the Bread

While the cauliflower mixture waits, pop your bread slices in the toaster and give them a light brown toast. Don’t skip this; it keeps the toast from getting soggy under the weight of all that creamy, cheesy topping. Arrange the toasted bread in a single layer on a foil-lined sheet pan to make cleanup easier.

Step 4: Assemble and Broil the Toasts

Spoon generous mounds of the cauliflower mixture onto each toast, spreading it all the way to the edges. Dust the tops with paprika for beautiful color. Switch your oven to broil and position a rack about 6 inches from the heat. Slide the sheet pan under the broiler and watch closely—after 2 to 4 minutes the cheese will be bubbling and tinged with brown in spots. That’s your cue!

Step 5: Finish and Serve

To serve Ina Garten’s Cauliflower Toasts at their finest, immediately transfer them onto plates. Top each toast with a shower of freshly grated Parmesan, a scatter of snipped chives, and a delicate pinch of flaked sea salt. Serve piping hot so everyone gets to enjoy the melty, savory magic.

How to Serve Ina Garten’s Cauliflower Toasts

Garnishes

For the perfect finish, keep things simple yet punchy. Fresh chives and a touch of flaked sea salt turn each piece of Ina Garten’s Cauliflower Toasts into a restaurant-worthy treat. If you love a little more heat, a quick final grind of pepper or even a sprinkle of fresh herbs like parsley or dill can be delightful.

Side Dishes

These toasts are delicious on their own but truly sing when paired with something fresh and bright. Try a crisp green salad with lemony vinaigrette, a bowl of tomato soup, or some marinated olives to balance the richness. For brunch, they’re lovely with lightly dressed arugula and a poached egg on top.

Creative Ways to Present

For parties, cut each toast into bite-sized squares and pass them as a sophisticated appetizer. Stack them on a wooden board for a rustic-chic moment, or pile high on a platter lined with greens. If you want to make Ina Garten’s Cauliflower Toasts the star of your next brunch, offer a toppings bar with extra chives, crumbled bacon, or even a drizzle of hot honey for sweet heat.

Make Ahead and Storage

Storing Leftovers

Got a few extra toasts? Cool them completely, then cover and refrigerate for up to three days. The flavors deepen overnight, and a quick reheat will bring the magic right back. Store any fresh garnish separately and add it just before serving for the most vibrant finish.

Freezing

While Ina Garten’s Cauliflower Toasts are at their best fresh from the oven, you can freeze assembled (but not broiled) toasts. Place them in a single layer on a baking sheet, freeze until solid, then wrap each toast in foil or parchment and store in a freezer bag for up to one month. Thaw overnight in the fridge before broiling.

Reheating

To reheat, set your oven to 350°F and arrange the toasts on a baking sheet. Bake for about 10 minutes until heated through and a little crispy around the edges. Finish with fresh Parmesan, chives, and a sprinkle of salt to revive the original flavors and texture.

FAQs

Can I make Ina Garten’s Cauliflower Toasts vegetarian?

Absolutely! Just skip the prosciutto or sub in thinly sliced sautéed mushrooms or sun-dried tomatoes. You’ll keep the toasts’ wonderful richness and get a new twist on flavor.

What type of bread works best for these toasts?

Look for a hearty, country-style loaf with a chewy crumb and sturdy crust. Sourdough, rustic Italian, or an artisanal multigrain are all fantastic choices that will stand up to the toppings.

Is there a substitute for mascarpone cheese?

If mascarpone isn’t available, full-fat cream cheese mixed with a splash of heavy cream will give you a similar lusciousness. Ricotta is another option but will be a touch less creamy.

Can I make these toasts ahead of time?

You can roast the cauliflower and prepare the cheesy filling a day in advance. When you’re ready to serve, simply toast the bread, assemble, and broil just before eating. That way, you keep the texture crisp and fresh!

How can I add more veggies to the mix?

Feel free to add roasted broccoli florets, thin slices of sautéed leek, or a handful of spinach cooked down until wilted. Ina Garten’s Cauliflower Toasts are endlessly adaptable to what your fridge holds.

Final Thoughts

Ina Garten’s Cauliflower Toasts are seriously irresistible—once you’ve made them, you’ll find yourself dreaming up all sorts of reasons to bake another batch. Whether for brunch, dinner, or an unforgettable appetizer, this recipe will make you the star of your kitchen. Don’t hesitate: give these legendary toasts a try and share the delicious joy with your favorite people!

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