Cheesy Cauliflower & Prosciutto Toast

If you think Cauliflower Toasties aren't good enough for company, you are incorrect my friend. My hips are thanking you, @inagarten, for this elegant and delectable take on cheesy cauliflower. The name doesn’t do it justice, simply calling it Cauliflower Toast is THE understatement of the year (and my, haven’t we experienced a few 😆)! It should be called ‘Cheesy Cauliflower & Prosciutto - Which Leaves You Mmm’ing Until It’s Gone And You Want More - Toast’.


This beauty can be enjoyed anytime of day. Serve for breakfast or brunch with an egg on top; lunch when your BFF comes over for a coffee, and you talk so much that you might as well eat your way into the afternoon; or cut it up into triangles to serve as an appetizer. Make it vegetarian by subbing scallions or pickled onions for the prosciutto...so many options, and yes, I fully intend on exploring every single one of them! Try it, you’ll love it! Xoxo Kirsty


Ingredients for 6 Toasts

  • 1 medium head of cauliflower

  • 4 tablespoons olive oil

  • 1/4 teaspoon crushed red pepper flakes

  • 1 teaspoon Kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 6 oz. (170g) mascarpone, at room temperature

  • 2 tablespoons (30ml) heavy cream

  • 6 oz. (170g) Gruyère cheese, grated, divided

  • 6 slices thinly sliced prosciutto, julienned

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon paprika

  • 6 large slices good bread

  • 2 tablespoons fresh parsley, minced

  • Flaky sea salt, such as Maldon

Preheat the oven to 400F (200C).


Cut the cauliflower into small clusters. Place them on a sheet pan, toss them with the olive oil, red pepper flakes, salt, and pepper, and spread them out in a single layer.


Roast for 30 minutes, tossing halfway, until the florets are tender and randomly browned. Set aside and allow to cool for 10 minutes.


Set the oven to broil and arrange a rack 6 inches below the heat source.


Combine the mascarpone and heavy cream to loosen it up.


Transfer the florets to a large mixing bowl and add the mascarpone mixture stirring to coat the florets evenly. Stir in most of the Gruyère, leaving a handful to sprinkle over at the end. Add the prosciutto, paprika and nutmeg.


Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly onto each toast, sprinkle with remaining Gruyère. Broil the toasts for 2 to 4 minutes, until browned and bubbling. Watch them carefully! Transfer to plates and sprinkle with parsley and sea salt. Serve hot.


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