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cauliflower is everywhere

by Linda Hopkins

Kim made these delicious cauliflower toasts for happy hour this past weekend. I’m not really on the “cauliflower is everything” train, but I do have to admit, these are darn good. Of course, they do include bread and a trio of yummy cheeses; mascarpone, Gruyère and Parmesan, so that could contribute to me loving them. #cheeseislife

Kim found the recipe in the New York Times. The author of the article had adapted an Ina Garten recipe, removing prosciutto and more cheese from the original recipe. I adore prosciutto, but I like these toasts this way.

Cheesy Cauliflower Toasts

  • 1 head cauliflower, leaves and thick core removed
  • 1/4 cup olive oil
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 8 ounces mascarpone
  • 4 ounces Gruyère cheese, grated  
  • 1/4 teaspoon freshly ground nutmeg
  • 6 slices rustic sourdough type bread
  • Freshly grated Parmesan, for topping
  • Sweet paprika, for topping
  • Finely chopped chives or parsley, for garnish (optional)

Heat the oven to 400 degrees. Cut the cauliflower into 1/2-inch clusters. Transfer to a sheet pan and toss with the olive 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 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 cheese 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.

Serves 8

Recipe adapted from Cook Like a Pro by Ina Garten


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1 comment

1 get link Lina K. Austin { 05.22.19 at 9:42 AM }

Yum! Yum!

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