Ina’s Cauliflower Toast

Crunchy, creamy, savory goodness- I can now understand why Cauliflower Toast (with a simple green salad) is one of Ina’s purported favorite lunches. It’s perfect for a cool day as comfort food and cut into much smaller pieces would be an excellent apero snack with a glass of something bold and red.

Ina’s Cauliflower Toast

  • 1 head of cauliflower
  • 4 T. olive oil
  • 1/4 tsp. red pepper flakes
  • Kosher salt & pepper
  • 12oz. mascarpone, room temp
  • 6oz. grated Gruyere
  • 4oz. julienned proscuitto
  • 1/4 tsp.nutmeg
  • 6 slices of hearty bread

For topping:

  • Paprika
  • Grated Parmesan
  • Dried chives
  • Flaky sea salt
  1. Preheat oven to 400F.
  2. Cut cauliflower into small 1/2″ florets. On a baking sheet, toss with olive oil, Kosher salt, black pepper, and red pepper flakes. Roast about 20-25 minutes, tossing at halfway mark.
  3. Allow cauliflower to cool at least 10 minutes.
  4. In a large mixing bowl combine cooled cauliflower, mascarpone, Gruyere, proscuitto, nutmeg, 1 tsp. salt, and 1/2 tsp. black pepper.
  5. Toast the bread then place on a baking sheet.
  6. Mound cauliflower mixture onto the toast and sprinkle with paprika.
  7. Broil toast 2-4 minutes until bubbly.
  8. Just before serving sprinkle with Parmesan, chives, and sea salt.


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