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Ina Garten's Cauliflower Toasts

By chef Henry


 


Ina Garten's Cauliflower Toasts are a delightful appetizer made by roasting cauliflower with olive oil and red pepper flakes, then mixing it with mascarpone, Gruyère, and prosciutto. This mixture is spread on toasted bread and broiled until bubbly, then topped with Parmesan, chives, and sea salt. It's a perfect blend of rich flavors and textures. 🥂

 

Ingredients:

  • 1 medium head of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon balsamic vinegar

Kitchen Tools Needed:

  • Oven
  • Baking Sheet
  • Food Processor
  • Mixing Bowl
  • Knife


Instructions:

  • Preheat the oven to 400°F (200°C).
  • In a food processor, pulse the cauliflower florets until they resemble rice.
  • In a mixing bowl, combine the riced cauliflower with olive oil, salt, and pepper. Spread it evenly on a baking sheet.
  • Roast the cauliflower in the oven for about 25 minutes, or until golden and slightly crispy.
  • Remove from the oven and let it cool for a few minutes.
  • In a bowl, mix the roasted cauliflower with mozzarella cheese, Parmesan cheese, parsley, garlic, and red pepper flakes until well combined.
  • Return the mixture to the baking sheet, forming even toasts with the mixture.
  • Bake for another 15-20 minutes, or until the cheese is melted and bubbly.
  • Drizzle with balsamic vinegar before serving.

How to make Ina Garten's Cauliflower Toasts



Macros:

  • Total Calories: 398kcal
  • Carbs: 30g
  • Proteins: 25g
  • Fats: 28g

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