CHEESY CAULIFLOWER TOASTS
Trust Ina Garten to take two big food trends - cauliflower and toast - and combine them into something completely fresh. This recipe, adapted from her 2018 cookbook, "Cook Like a Pro," is a bit like an open-face grilled cheese sandwich with a nutty layer of roasted cauliflower, and spiked with nutmeg and paprika. We made it vegetarian by leaving out the prosciutto, and also lightened up on the cheese. It makes a vegetarian dinner with soup and salad, or a good snack with drinks.
Provided by Julia Moskin
Categories dinner, lunch, weeknight, finger foods, sandwiches, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Cut the cauliflower into 1/2-inch clusters. Transfer to a sheet pan and toss with the oil, red-pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper. Spread florets out into a single layer and roast, stirring every 10 minutes, until tender and browned in spots, 25 to 30 minutes.
- Meanwhile, stir ricotta or mascarpone in a large bowl until smooth and fluffy. Mix in Gruyère, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper and set aside. In a toaster, toast the bread until golden.
- When cauliflower is done, remove from the sheet pan and set aside to cool. Line the pan with foil and reduce the oven to 375 degrees.
- Arrange the toasts on the lined sheet pan. Stir the cauliflower into the ricotta mixture, then divide among the toasts, spreading to the edges. Dust with Parmesan and paprika. (Recipe can be made up to this point and held at room temperature for up to 2 hours.)
- Bake until toast edges and topping are browned, 10 to 15 minutes. (If desired, broil 2 to 3 minutes to brown and melt the top.) Let cool slightly. Sprinkle with herbs, if using, then cut into halves or quarters and serve immediately.
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Laiba Rafiq
[email protected]Delicious!
Kentrell Franklin
[email protected]I would have liked the cauliflower toasts to be a bit crispier.
Hope Mille
[email protected]I made these cauliflower toasts for my family and they all loved them. Even my picky kids ate them without complaint.
Shanawar ali Khalid
[email protected]These are so good!
Emmy Excoba
[email protected]The cauliflower toasts were a bit too oily for my taste.
Kevin Morales
[email protected]I followed the recipe exactly and the cauliflower toasts turned out perfectly. I will definitely be making these again.
Danushka Rathnayake
[email protected]Meh.
Wendy Loveth
[email protected]These toasts are a great low-carb alternative to traditional bread.
Heny Mam
[email protected]I made these cauliflower toasts for a party and they were a big success. Everyone loved them!
Frankie Ratcliff
[email protected]Yum!
Armando Duenez
[email protected]These cauliflower toasts were a great way to use up some leftover cauliflower. They were easy to make and very tasty.
Nika Kikalishvili
[email protected]I was skeptical about cauliflower toasts, but they turned out to be a hit! The cheesy, garlicky flavor was perfect, and the cauliflower held up well under the toppings.