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Sleeper Ina Garten Recipe: Cauliflower, Mascarpone, and Gruyère Toast


  • Author: Mary
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

This rich and flavorful dish features roasted cauliflower with a decadent mascarpone and Gruyère cheese mixture, topped with crispy prosciutto and served on country-style bread. It’s a comforting and indulgent dish that’s perfect as an appetizer or side dish.


Ingredients

Scale
  • 1 small head cauliflower (about 2 pounds)

  • 4 tablespoons good olive oil

  • ¼ teaspoon crushed red pepper flakes

  • Kosher salt and freshly ground black pepper, to taste

  • 12 ounces Italian mascarpone cheese, at room temperature

  • 6 ounces Gruyère cheese, grated

  • 4 ounces thinly sliced prosciutto, julienned

  • ¼ teaspoon ground nutmeg

  • 6 large slices country-style bread

  • Paprika, for garnish

  • Freshly grated Italian Parmesan cheese, for garnish

  • 2 tablespoons minced fresh chives, for garnish

  • Flaked sea salt (such as Maldon), for garnish


Instructions

  • Preheat the oven:
    Preheat your oven to 400°F (200°C).

  • Prepare the cauliflower:
    Trim the cauliflower and cut it into small florets. Place the florets on a baking sheet, drizzle with olive oil, and sprinkle with crushed red pepper flakes, kosher salt, and freshly ground black pepper. Toss to coat evenly.

  • Roast the cauliflower:
    Roast the cauliflower in the preheated oven for 20-25 minutes, or until the florets are golden brown and tender, stirring once or twice during roasting.

  • Prepare the cheese mixture:
    While the cauliflower is roasting, in a large bowl, combine the mascarpone cheese, grated Gruyère cheese, julienned prosciutto, and ground nutmeg. Stir until smooth and well combined.

  • Toast the bread:
    Toast the slices of country-style bread in a skillet or under the broiler until they are golden and crispy.

  • Assemble the dish:
    Once the cauliflower is roasted, remove it from the oven. Spread a layer of the mascarpone and Gruyère mixture onto each slice of toasted bread. Top with the roasted cauliflower.

  • Garnish and serve:
    Sprinkle the assembled dish with paprika, freshly grated Parmesan cheese, minced chives, and a pinch of flaked sea salt. Serve immediately while warm.

Notes

  • This dish makes an excellent appetizer or side dish for a dinner party.

  • If you prefer a vegetarian option, omit the prosciutto.

  • You can substitute Gruyère with a cheese like Swiss or Emmental if needed.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer, Side Dish
  • Method: Roasting, Toasting
  • Cuisine: French, American

Keywords: Ina Garten, cauliflower, mascarpone cheese, Gruyère cheese, prosciutto, roasted cauliflower, cheese toast