Cheesy goodness with three kinds of cheese combined with roasted cauliflower and prosciutto too makes for a delicious mixture to spread on toast. Ina’s 11th cookbook just came out “Cook Like a Pro: Recipes & Tips for Home Cooks”. While reading through it I came across this recipe and I knew I had to make it.
Ina's Cauliflower Toasts with Prosciutto, Gruyere and Mascarpone, Adapted
- 2 lbs. cauliflower florets
- 4 tbsp. extra virgin olive oil
- 1/4 tsp. crushed red pepper flakes (I used cayenne pepper)
- Kosher salt and freshly ground black pepper
- I spritzed the cauliflower a couple of times with balsamic vinegar
- 12 oz. mascarpone, at room temperature
- 6 oz. Gruyere, grated
- 4 oz. thinly sliced prosciutto, trimmed of fat, julienned (I chopped it too and used a 3 oz. pkg. which was plenty)
- 1/4 tsp. ground nutmeg (freshly ground)
- 6 large slices country style bread, cut at least 1/2-inch thick (I prefer to use a baguette with much smaller slices)
- paprika
- freshly grated Parmesan cheese, minced chives, flaked sea salt such as Maldon to garnish
Preheat the oven to 400 degrees. Cut the cauliflower florets into 1/2-inch clusters in a medium bowl. Add the olive oil, red pepper flakes, 1 tsp. salt and 1/2 tsp. black pepper and toss. I also spritzed the cauliflower a couple of times with balsamic vinegar for some extra flavor.
Place on a sheet pan and roast for 30 minutes, tossing a few times. Allow to cool for 10 minutes.
Transfer the florets to a large bowl and add the mascarpone cheese, stirring to coat. Then stir in the Gruyere, prosciutto, nutmeg, 1 tsp. salt and 1/2 tsp. pepper. I chose not to add this additional salt and pepper as there is enough salt in the prosciutto and cheese.
Toast the bread until lightly browned and place on a sheet pan lined with foil. Scoop the cauliflower mixture on each toast and dust with paprika.
Broil the bread slices topped with the cauliflower mixture until slightly browned and bubbly.
Transfer to a serving platter, sprinkle with Parmesan, chives and sea salt (I once again omitted this additional salt).
Comment: Ina’s tip for this recipe is to turn the cauliflower head upside down and cut the florets from the bottom. I would think this would be obvious…
http://cookingwithauntjuju.com/2018/10/24/cauliflower-toasts/
The main ingredients…
Williams Sonoma has raised millions of dollars for No Kid Hungry and one way was through the successful celebrity-designed spatula program. There are 15 celebrities who have joined this effort and Ina Garten is one of them.
Her spatula may not be the most colorful but it represents her latest cookbook (number 11 of which I have the entire collection) “Cook Like a Pro”. 30% of the retail price from these spatulas benefit No Kid Hungry. So, the next time you’re shopping in Williams Sonoma pick up one of these spatulas and contribute to a very worthy cause.
A popular post on my blog is another recipe by Ina, Cauliflower and Pasta Shells in a Fontina Cheese Sauce. For another cheesy cauliflower recipe but with bacon, sharp cheddar, Parmesan and cream cheese go here. I have one more recipe I like a lot is Roasted Cauliflower With Apple and Dill. No cheese but some great flavor!!!
Yummy!
Ina never fails with her recipes – these toasts have exceptional flavor 🙂
This great dish
Thanks – this is my kind of a “snack” – roasted cauliflower with lots of cheese and a bonus of prosciutto 🙂
Yeah I will try this treats as I love so much cheese
That’s one hearty toast! Looks delicious. 🙂
Thanks – they certainly were. The country bread was a little too “hearty” and I prefer serving the mixture on baguette slices 🙂
Sounds delicious! I have all of her cookbooks but this new one (one of my sons likes to get me books for Christmas so I always have him give me hers!) She hasn’t failed me yet!! 🙂
Thanks Linda – I have all of her cookbooks too. She is probably my favorite chef/cookbook author/personality. She has never failed me either. Guess you know what you will be getting for Christmas 🙂
I do!! ☺️
I actually made that cauliflower pasta recipe from Ina’s last cookbook and posted on it!!! https://nutritionbitsandbobs.com/2017/09/14/barefoot-contessa/
Cauliflower and cheese are just made for each other! I can tell you’re a fan of Ina’s too – her recipes are always good 🙂
kalyn’s kitchen also makes a great cauliflower and cheese tot! It falls apart on me and I haven’t yet figured out how to make that work for me. Still delicious! I agree; cauliflower, roasting and cheese make an amazing combination!
I just looked at your site – too funny your hubby put his face on Jeffrey’s face and his name over Jeffrey. If my hubby was still alive back then he would have done the same 🙂 Gene liked to go through my cookbooks, bookmark them and write on a recipe “make for husband”.
That’s so funny! He asked me for that cookbook and then proceeded to ask me when I was going to make specific recipes! The cookbook was certainly a gift for him that with his intentions, kept on giving!
Can’t wait to get the new cookbook!
Her 11th cookbook is another winner – you will enjoy it. I can’t wait to make something else 🙂
It’s going on my Christmas list!
I love anything Ina so will definitely be looking for her cookbook. Your toasts look delicious. John isn’t a cauliflower guy so I’ll get all of it for myself.
I know you do Julie – if Ina made it, it’s got to be good 🙂 I love cauliflower and that veggie probably has more posts than many of the veggies on my blog. Gene wasn’t keen on cauliflower either but I bet he would love it with all this cheese!
I flipped through the book at the store and this one has my attention, too. Thanks for posting the recipe. I’ll be making this very soon, sounds so yum!! Btw, Judi, just a reminder, you’ll be cohosting tomorrow with Alex. Very late reminder, sorry, but Halloween was exhausting. Fun but exhausting. We went through 2 large bags of candy (120 pieces each)!
Thanks Angie – I do love her recipes! Maybe it’s because we’re about the same age and we seem to think alike in many ways – including our dislike for cilantro!!! I guess you know by now that I didn’t forget… We all need to talk to our Senators and have them put in a bill for a national holiday the day after Halloween 🙂
Yummy recipe; I also loved your tools and equipment!
Double thanks Irene – Ina’s recipes rarely fail, unlike so many other cookbook authors. I’ve been collecting “kitchen gadgets” for a long time 🙂
Anything from Ina’s book has to be good! These sound delicious, and I think I’m not convinced I need to purchase her new book. Happy FF!
Yup – that’s for sure. I think you meant you “are convinced” to buy her book 🙂 Happy Fiesta Friday – looks like lots of good links this week 🙂
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These look yummy, Aunt Juju. And that spatula is so cool! Thanks for co-hosting this week’s FF! x
Thanks Jhuls – I love this cheesy combination with cauliflower and prosciutto. Always fun to see what everyone is cooking in their kitchen. Happy FF!
Oh my gosh this looks delicious! I wonder how it would be without the toast? I’m not eating much bread right now.😁
Thanks Mary – I would suggest serving it over pasta or rice but it sounds like you are watching your carbs. 🙂
Yes, I’m limiting carbs. I have half a sandwich once a week for lunch and one piece of toast now and then but that’s it for breads. I’ve been eating small amounts of pasta and this makes me sad because I love it. Sometime I’ll try this, Judy.😀
OMG! these toasts have so many of my favorite things, cauliflower, proscuitto, and mascarpone – yum!
Thank you Lily – that’s why I made these toasts of Ina’s as they have so many of my favorite things. It’s another good cookbook 🙂
These toasts sound so tasty! 🙂
Thanks Nancy – they definitely are (were) 🙂
WOW! These look fabulous. I love the ingredients and flavors, and I love Fontina! I’d lot the pasta with these ingredients as well!
Thanks – Ina+cheese+cauliflower+prosciutto makes for a great combination!
Ina has also never failed me. Her recipes are always great and this one looks divine. Kinda like a cauliflower gratin on toast. A big yum factor there.
That’s why I have all of her cookbooks Ron. Definitely a gratin could be eaten alone, on toast or over some pasta or rice!
Oh my! These look delicious!
Thanks – the toasts are super good!
Oh my gosh these look so delish and so decadent! I could see these as an appetizer for a New Year’s eve party!
Thanks – that’s what I had in mind. I prefer to serve the cheese/cauliflower mixture on small slices of toasted baguette – perfect as an appetizer any time of the year!
Oooo love Ina and I know I would love this recipe too. Cauliflower and cheese go hand in hand don’t they? Prosciutto too? I’m sold! 🙂
This looks fabulous – and I’m not even a big cauliflower fan! It looks like such a cozy lunch or snack for the upcoming cold weather.