Description
Ina Garten’s Cauliflower Toast is a delicious and cheesy vegetarian recipe featuring roasted cauliflower combined with Gruyère, Parmesan, and a creamy Dijon mustard dressing, served atop lightly toasted country-style bread. This flavorful dish is perfect for a light lunch, dinner, or an elegant appetizer.
Ingredients
Scale
Roasted Cauliflower:
- 1 small head of cauliflower, cut into florets
- 2 tablespoons olive oil
- Kosher salt and black pepper, to taste
Cheese Mixture:
- 4 ounces grated Gruyère cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons crème fraîche
- 2 teaspoons Dijon mustard
- 1 teaspoon red pepper flakes (optional)
Toast and Garnish:
- 4 slices country-style bread, ½ inch thick
- 1 tablespoon unsalted butter, for toasting
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Roast the Cauliflower: Preheat your oven to 400°F (200°C). Arrange the cauliflower florets on a baking sheet, drizzle with olive oil, and season with kosher salt and black pepper. Roast for 20–25 minutes, tossing once halfway through, until the cauliflower is tender and lightly browned. Remove from oven and let cool slightly.
- Prepare the Cheese Mixture: Transfer the roasted cauliflower onto a cutting board and roughly chop it. In a medium bowl, combine the grated Gruyère, Parmesan, crème fraîche, Dijon mustard, and red pepper flakes if using. Gently fold in the chopped cauliflower until well mixed.
- Toast the Bread: Lightly toast the slices of country-style bread. Spread each slice with a thin layer of unsalted butter while warm.
- Assemble the Cauliflower Toasts: Spoon the cauliflower and cheese mixture generously over each slice of buttered toast, mounding slightly for a hearty topping.
- Bake the Toasts: Place the prepared toasts on a parchment-lined baking sheet. Bake at 400°F (200°C) for 10–12 minutes, or until the cheese mixture is melted and bubbly. For a nicely browned top, broil for 1–2 minutes at the end, watching carefully to avoid burning.
- Garnish and Serve: Remove the toasts from the oven, sprinkle with chopped fresh chives if desired, and serve warm as a delicious appetizer or light meal.
Notes
- For a gluten-free version, substitute the country-style bread with gluten-free bread slices.
- If Gruyère cheese is unavailable, sharp white cheddar can be used as an alternative.
- This recipe makes an excellent vegetarian lunch, light dinner, or party appetizer.
