Description of this recipe
These Cauliflower Cheese Toasts elevate the classic comfort food pairing of cauliflower and cheese to a sophisticated, shareable appetizer or a satisfying light meal. Roasted cauliflower, imbued with subtle heat from red pepper flakes and savory depth from olive oil, melds seamlessly with creamy mascarpone, nutty Gruyère, and salty prosciutto. Served atop toasted country-style bread and finished with a sprinkle of Parmesan, fresh chives, and flaky sea salt, these toasts offer a symphony of flavors and textures in every bite.
Why you will love this recipe
You’ll adore these Cauliflower Cheese Toasts for their remarkable versatility and ease of preparation. Whether you’re hosting a casual brunch, seeking a quick and flavorful lunch, or looking to impress guests with an elegant appetizer, this recipe delivers on all fronts. The combination of roasted cauliflower, creamy cheese, and salty prosciutto is undeniably irresistible, while the customizable toppings allow you to tailor the dish to your preferences. Beyond their delectable taste, these toasts are also a great way to incorporate more vegetables into your diet, offering a guilt-free indulgence that’s both satisfying and nutritious.
Ingredients:
- 1 small head cauliflower (about 2 pounds)
- 4 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 12 ounces mascarpone cheese (room temperature)
- 6 ounces Gruyère cheese, grated
- 4 ounces thinly sliced prosciutto, julienned
- 1/4 teaspoon ground nutmeg
- 6 large slices of country-style bread
- Paprika
- Freshly grated Parmesan cheese
- 2 tablespoons minced fresh chives
- Flaked sea salt (such as Maldon)
Preparation:
Step 1: Preheat oven to 400°F (200°C). This initial step ensures that your cauliflower roasts evenly and develops a beautiful caramelization, essential for unlocking its full flavor potential.
Step 2: Prepare the cauliflower by trimming and cutting it into small florets. Uniformly sized florets guarantee consistent cooking and prevent some pieces from becoming overly charred while others remain undercooked.
Step 3: Toss florets with olive oil, red pepper flakes, salt, and pepper. This coating infuses the cauliflower with flavor and helps it to brown during roasting. The olive oil provides richness, the red pepper flakes add a subtle kick, and the salt and pepper enhance the cauliflower’s natural sweetness.
Step 4: Spread on a sheet pan and roast for 25–30 minutes, tossing occasionally, until tender and browned. Tossing the cauliflower ensures even cooking and prevents it from sticking to the pan. Roasting brings out the cauliflower’s natural sweetness and creates a slightly crispy texture that contrasts beautifully with the creamy cheese.
Step 5: Let the roasted cauliflower cool for 10 minutes. Allowing the cauliflower to cool slightly prevents the mascarpone cheese from melting too quickly in the next step, ensuring a creamy, rather than runny, topping.
Step 6: Set oven to broil. Broiling provides intense heat from above, quickly melting the cheese and creating a bubbly, golden-brown crust that’s visually appealing and adds a delightful textural contrast.
Step 7: In a large bowl, mix the roasted cauliflower with the mascarpone until coated. This step is crucial for creating the creamy base of the topping. The mascarpone’s rich, velvety texture complements the slightly nutty flavor of the roasted cauliflower perfectly.
Step 8: Add Gruyère, prosciutto, nutmeg, salt, and pepper. The Gruyère adds a nutty, slightly tangy flavor that complements the mascarpone, while the prosciutto contributes a salty, savory element. The nutmeg provides a warm, aromatic note that enhances the overall flavor profile, while salt and pepper balance the flavors and season the mixture to perfection.
Step 9: Lightly toast bread slices and place on a foil-lined sheet pan. Toasting the bread ensures that it can withstand the weight of the cauliflower mixture without becoming soggy. Lining the sheet pan with foil makes for easy cleanup.
Step 10: Pile the cauliflower mixture onto each toast slice and dust with paprika. Generously spoon the cauliflower mixture onto each toast, ensuring that each bite is packed with flavor. A dusting of paprika adds a touch of color and a subtle smoky flavor.
Step 11: Broil for 2–4 minutes, watching closely, until bubbling and golden. Keep a close eye on the toasts while broiling, as they can burn quickly. The goal is to achieve a melted, bubbly cheese topping with a slightly golden-brown crust.
Step 12: Garnish with Parmesan, chives, and sea salt. A sprinkle of freshly grated Parmesan adds a salty, umami-rich note, while minced fresh chives provide a pop of color and a subtle oniony flavor. A final flourish of flaked sea salt enhances the overall flavor and adds a delightful textural element.
Step 13: Serve immediately. These Cauliflower Cheese Toasts are best enjoyed fresh from the oven, when the cheese is melted and bubbly and the bread is still warm and crispy.
COOKING Rating:
Easy
Serving Suggestions:
Serve these Cauliflower Cheese Toasts as a standalone appetizer, a light lunch, or alongside a simple green salad for a more substantial meal. They also pair well with a glass of crisp white wine or a refreshing sparkling beverage.
Tips:
- For a vegetarian option, omit the prosciutto and add a pinch of smoked paprika to the cauliflower mixture for a smoky flavor.
- Feel free to substitute other types of cheese, such as fontina, mozzarella, or provolone, depending on your preferences.
- If you don’t have country-style bread on hand, use any sturdy bread that can hold the weight of the topping.
- Prepare the roasted cauliflower and cheese mixture ahead of time and store it in the refrigerator until ready to assemble the toasts.
- For an extra layer of flavor, try adding a clove of minced garlic to the olive oil when roasting the cauliflower.
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Nutritional Information:
(Per serving, approximate)
- Calories: 450
- Protein: 20g
- Sodium: 600mg
Conclusion
Cauliflower Cheese Toasts offer a delightful twist on a classic comfort food, transforming simple ingredients into an elegant and flavorful dish. With their crispy bread, creamy cheese, and savory cauliflower, these toasts are sure to be a crowd-pleaser. The recipe’s flexibility allows for personalization, making it a perfect addition to any occasion. Enjoy the symphony of flavors and textures that these toasts bring to your table!
Questions and Answers about this recipe
Q1: Can I make this recipe ahead of time?
A: Yes, you can prepare the roasted cauliflower and cheese mixture ahead of time and store it in the refrigerator for up to 24 hours. When ready to serve, simply toast the bread, top with the mixture, and broil as directed. This makes it a convenient option for entertaining or for a quick and easy meal.
Q2: I don’t have Gruyère cheese. What can I substitute?
A: If you don’t have Gruyère cheese, you can substitute it with other cheeses that melt well and have a nutty flavor, such as fontina, Jarlsberg, or Emmental. Mozzarella can also be used, but it will provide a milder flavor.
Q3: Is there a vegetarian version of this recipe?
A: Absolutely! To make a vegetarian version, simply omit the prosciutto. To compensate for the salty, savory flavor, you can add a pinch of smoked paprika to the cauliflower mixture or sprinkle a few capers on top of the toasts before serving.
Q4: Can I use frozen cauliflower for this recipe?
A: While fresh cauliflower is preferred for its texture and flavor, you can use frozen cauliflower in a pinch. Make sure to thaw it completely and pat it dry before roasting to remove any excess moisture. Keep in mind that the texture of the roasted cauliflower may be slightly softer than if you use fresh cauliflower.
Q5: What kind of bread is best for these toasts?
A: A sturdy country-style bread is ideal for these toasts because it can hold the weight of the cauliflower mixture without becoming soggy. Sourdough, ciabatta, or even a thick-cut multigrain bread would also work well. Avoid using thin or flimsy bread, as it may not be able to support the topping.
