Easy Cauliflower Toast by Ina Garten – Looking for a cozy, feel-good snack that’s a little fancy but super easy? This Easy Cauliflower Toast by Ina Garten has you covered. It’s a blend of tender, roasted cauliflower, creamy mascarpone, nutty Gruyere, and savory prosciutto piled on crusty toast. Finished with a sprinkle of fresh chives and Parmesan, it’s everything you want in a snack or appetizer—rich, warm, and loaded with flavor.
I remember the first time I made this for my family. It was one of those busy nights where I needed something that looked (and tasted) like I put in way more effort than I actually did. My husband and daughter took one bite, and I knew we had a winner. The creamy cauliflower mix on that crispy toast—seriously, it was gone in minutes. Now, it’s become a little tradition for us, especially when we want something comforting yet special.
What makes this Easy Cauliflower Toast by Ina Garten truly special?
This recipe checks all the boxes: it’s quick, it’s easy, and it’s packed with layers of flavor. You get that slightly sweet, roasted cauliflower flavor combined with the buttery mascarpone and the kick of Gruyere. And let’s not forget the prosciutto—it brings just the right amount of salty goodness. Whether it’s for a cozy brunch or an evening snack with a glass of wine, this toast delivers. And the best part? It feels fancy without any fuss.
What You Need To Make This Easy Cauliflower Toast by Ina Garten Recipe?
Cauliflower: This is the heart of the recipe! You’ll want a small head, broken into little florets so they roast up quickly and soak in all the flavor. Roasting brings out the natural sweetness and gives a little crispy edge, which pairs so well with the creamy cheese.
Olive Oil: A good olive oil makes all the difference here. It coats the cauliflower just right, helping it caramelize in the oven. Plus, it brings a nice, subtle richness to the toast.
Red Pepper Flake: Just a pinch, but don’t skip it! It adds a tiny hint of heat, which balances the creamy mascarpone and Gruyere. You can adjust the amount to taste if you like things spicier!
Mascarpone Cheese: This cheese is so creamy and mild. When you mix it in with the warm cauliflower, it melts into this dreamy, rich texture. If mascarpone isn’t in your fridge, cream cheese works, too, though it’s a bit tangier.
Gruyere Cheese: Nutty and melty, Gruyere is perfect for that gooey texture. It also adds a rich, almost earthy flavor that balances the cauliflower. If you’re out of Gruyere, Swiss is a good substitute.
Prosciutto: Thin strips of prosciutto bring that savory, salty touch that just makes everything better. You could swap it with bacon if that’s what you have on hand, but the prosciutto adds a delicate saltiness that’s hard to beat.
Nutmeg: Just a tiny bit, but it gives a cozy warmth to the whole dish. Nutmeg with cauliflower and cheese is classic—trust me, you’ll love it.
Country-Style Bread: Go for thick, crusty bread that can hold all the toppings. A country loaf or sourdough works beautifully, toasted to golden perfection so it doesn’t get soggy under all that cheesy goodness.
Paprika and Parmesan: These are your finishing touches. The paprika gives a nice pop of color and a smoky hint, and the Parmesan adds a sharp, salty kick. Don’t forget a sprinkle at the end—it makes all the difference!
Fresh Chives: Chopped chives give a fresh, bright flavor that cuts through the richness. They’re like the sprinkle of green on top that just makes it all look (and taste) amazing.
Steps To Make Easy Cauliflower Toast by Ina Garten:
Start by preheating your oven to 400°F. Grab that cauliflower, cut off the stems, and break it into small florets—aim for pieces about 1/2 inch, so they cook up nicely.
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Toss the florets on a sheet pan with olive oil, a pinch of red pepper flakes, salt, and pepper. Give everything a good mix to coat, then spread the florets out in a single layer so they roast evenly. Pop it in the oven for about 25-30 minutes, giving them a quick toss a couple of times during baking, until they’re tender and just a bit browned. Set aside to cool for about 10 minutes.
Switch your oven over to broil, and set a rack about 6 inches below the heat.
Transfer your roasted cauliflower to a large bowl and add the mascarpone. Stir until the cauliflower is nicely coated in that creamy goodness. Add in the Gruyere, prosciutto, and a dash of nutmeg, plus a little more salt and pepper to taste. Give it all a good stir so everything’s mixed together.
While that’s coming together, toast your bread slices until they’re just lightly browned. Lay them out on a baking sheet lined with foil.
Now, pile a generous mound of the cauliflower mixture on each slice of bread. Dust each with a bit of paprika for color and flavor.
Slide the baking sheet under the broiler for about 2-4 minutes, keeping a close eye—broilers can go from perfect to too toasty in seconds! You’re looking for the cheese to bubble and get slightly browned.
Take the toast out and sprinkle with freshly grated Parmesan, a little extra salt if you like, and a sprinkle of chives. Serve them up warm, and enjoy every cheesy, savory bite!
Tip:
Here’s a little trick to make this Cauliflower Toast even better: try roasting the cauliflower just a little longer until it’s super golden and caramelized. The edges get that deep, toasty flavor that adds a new level of richness to the toast. You can even add a touch more olive oil and let it sit for an extra 5 minutes in the oven if you want it ultra-roasted. And don’t be afraid to go heavy on the Gruyere—its nutty, slightly sweet flavor works so well with the creamy mascarpone and cauliflower. Once everything is piled onto the toast, give a quick dust of paprika and Parmesan before broiling; it makes the topping beautifully golden and adds that last bit of flavor and color.
Frequently Asked Questions:
Can I use another type of cheese if I don’t have Gruyere?
Absolutely! Gruyere brings a rich flavor, but shredded Swiss or even a sharp white cheddar can work too. Each will bring a unique taste, so choose what you love best.
How do I keep the bread from getting soggy?
Toasting the bread before adding the toppings is key! It adds a bit of crunch and helps it hold up under the creamy topping. You can also go with a slightly thicker slice of bread for extra sturdiness.
Is there a way to make this dish vegetarian?
Definitely! Just skip the prosciutto, and you’ll still get loads of flavor from the cheeses, cauliflower, and spices.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Cauliflower Toast by Ina Garten
Ingredients
- 1 small head of cauliflower
- 4 tbsp olive oil
- 1/4 tsp red pepper flakes
- 12 ounces mascarpone cheese softened
- 1 c grated Gruyere cheese
- 4 ounces prosciutto cut into thin strips
- 1/4 tsp ground nutmeg
- 6 large slices of rustic country-style bread
- Paprika as needed
- Freshly grated Parmesan cheese as desired
- 2 tbsp fresh chives finely chopped
- Kosher salt and freshly ground black pepper to taste
Instructions
- Set your oven to 400°F.
- Trim the stems off your cauliflower, then chop it into small florets, around 1/2 inch each. Spread these out on a sheet pan, drizzle with olive oil, sprinkle on some red pepper flakes, and season generously with salt and pepper. Give it all a toss to coat, then arrange the florets in a single layer. Roast for about 25-30 minutes, stirring once or twice, until they’re tender and start to brown a bit. Give them a few minutes to cool, about 10 or so, once they’re done.
- Switch your oven to broil and set a rack about 6 inches from the heat.
- In a large bowl, mix the roasted cauliflower with the mascarpone, making sure it coats everything nicely. Stir in the Gruyere, prosciutto, nutmeg, and add more salt and pepper if needed.
- Lightly toast your bread slices to a golden brown and set them on a foil-lined baking sheet. Spoon a generous mound of the cauliflower mixture onto each slice, and sprinkle with a little paprika.
- Pop them under the broiler for 2-4 minutes, just until the tops are bubbly and starting to brown. Finish with a sprinkle of Parmesan, fresh chives, and an extra pinch of salt if you’d like. Enjoy while warm!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
