For as long as my culinary journey has taken me, Ina Garten’s recipes have never failed to amaze my taste buds. While her famous chocolate cake might steal the spotlight, there’s an under-the-radar gem in her cookbook, Cook Like a Pro, that has become my absolute favorite—the Cauliflower Fusion Toast.
What Sets This Toast Apart: At first glance, a “cauliflower toast” might not sound like a flavor revelation, but trust me, this one is special. Ina Garten ingeniously combines the simplicity of roasted cauliflower with the richness of Gruyère, mascarpone, and the savory kick of prosciutto. The result is a delectable mixture that binds together, creating a savory symphony with each bite.
The Culinary Magic: The process is a symphony of flavors. Roast cauliflower with a touch of salt, pepper, red pepper flakes, and olive oil. Once cooled, toss it with a divine mixture of grated Gruyère, mascarpone, prosciutto, nutmeg, salt, and pepper. This amalgamation is then generously heaped onto thick slices of toast, dusted with paprika, and broiled until golden perfection. A final touch of Parmesan, fresh chives, and a sprinkle of sea salt brings it all together.
Why You’ll Love It: These toasts are not just a weekday lunch; they’re a culinary celebration. The roasted cauliflower, melty cheese, and salty prosciutto create a harmonious dance of flavors. As a tip, make extra topping and freeze it for a quick and easy meal, making it a perfect go-to for those working from home.
Tips for Your Culinary Adventure:
- Get creative with the cheese; any melty white variety works wonders.
- Opt for thick, sturdy slices of bread to hold the substantial cauliflower topping.
- Don’t skip the paprika; it adds a smoky warmth that elevates the toast.
- Transform leftovers into a gourmet grilled cheese for a quick and indulgent treat.
Recipe:
Ingredients:
- 1 small head cauliflower (2 pounds)
- 4 tablespoons quality olive oil
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 12 ounces Italian mascarpone cheese, at room temperature
- 6 ounces melty white cheese (Gruyère or sharp white cheddar), grated
- 4 ounces thinly sliced prosciutto, julienned
- 1/4 teaspoon ground nutmeg
- 6 large slices hearty bread
- Paprika
- Freshly grated Italian Parmesan cheese
- 2 tablespoons minced fresh chives
- Flaked sea salt, such as Maldon
Directions:
- Preheat the oven to 400°F.
- Cut cauliflower into small clusters, toss with olive oil, red pepper flakes, salt, and pepper, then roast for 25-30 minutes until tender and browned.
- Allow cauliflower to cool for 10 minutes.
- Set the oven to broil, arrange a rack 6 inches below the heat.
- In a large bowl, mix cauliflower with mascarpone, then add melty white cheese, prosciutto, nutmeg, salt, and pepper.
- Toast bread until lightly browned, place on a foil-lined sheet pan.
- Heap cauliflower mixture onto each toast, dust with paprika, and broil for 2-4 minutes until golden.
- Sprinkle with Parmesan, chives, and sea salt before serving. Enjoy your culinary masterpiece!
image sorce: the kitchn
