If there’s one dish that proves comfort food can be both cozy and elegant, it’s Ina Garten’s Cauliflower Toast. Imagine crispy country-style bread crowned with a rich, creamy cauliflower and cheese mixture—then baked until bubbly, golden, and irresistible. This recipe captures everything I adore about Ina’s cooking: simple ingredients, big flavors, and the kind of presentation that makes everyday dining feel extra special. Whether you’re hosting a brunch, need a hearty vegetarian lunch, or crave an appetizer that’ll impress any guest, this toast is your new secret weapon.
Ingredients You’ll Need
The beauty of Ina Garten’s Cauliflower Toast lies in its straightforward ingredient list—each component delivers a punch of flavor, varying textures, and colors that make the final dish shine. Here’s a quick rundown with a few insider tips to make every bite amazing:
- Cauliflower: The star of the show; a small head roasted to golden softness creates a subtly sweet, nutty base.
- Olive Oil: Adds sumptuous richness and helps the cauliflower brown perfectly in the oven.
- Salt: Essential for bringing out the natural flavors of the vegetables and cheese.
- Black Pepper: Freshly ground, it supplies gentle background heat and depth.
- Crushed Red Pepper Flakes (optional): For a subtle kick—add more or less to suit your spice preference.
- Mascarpone Cheese: Delivers ultra-creamy texture that binds everything together luxuriously.
- Parmesan Cheese: Brings salty, nutty complexity and a touch of umami.
- Gruyère Cheese: Gives melty, savory magic and a slight tang that pairs beautifully with cauliflower.
- Dijon Mustard: Offers a punchy undertone that cuts through the richness with signature brightness.
- Country-Style Bread (toasted): Provides a sturdy, rustic base that holds up to the decadent topping.
- Chopped Chives (garnish): A pop of bright green and mild onion flavor to finish off each slice stylishly.
How to Make Ina Garten’s Cauliflower Toast
Step 1: Roast the Cauliflower
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper—easy cleanup guaranteed! Toss the cauliflower florets in olive oil, sprinkle with salt, pepper, and those tempting red pepper flakes if you’re feeling bold. Spread them on the baking sheet and pop in the oven for 20 to 25 minutes. The goal? Tender, caramelized pieces with irresistible golden edges. Let the cauliflower cool slightly so the cheese mixture doesn’t melt too soon in the next step.
Step 2: Make the Cheesy Cauliflower Mixture
Add your cooled, roasted cauliflower to a food processor and pulse until it’s finely chopped (but not completely smooth—you want a little texture for a satisfying bite). Scoop the chopped cauliflower into a bowl and stir in the mascarpone, Parmesan, Gruyère, and Dijon mustard. Take a moment to adjust the seasoning here: a pinch more salt or a dash more pepper can make it truly your own. The result is a ravishing, creamy blend ready to crown your toast.
Step 3: Assemble and Bake the Toasts
Spread each slice of toasted country-style bread generously with the cauliflower-cheese mixture, making sure to reach every edge. Arrange them on a baking sheet and bake for 10 to 12 minutes, until everything is piping hot and the cheese is deliciously molten. For that iconic golden-brown finish (and a little Ina-level drama), pop the toasts under a broiler for one or two minutes—just keep watch so they don’t go from golden to charcoal!
Step 4: Garnish and Serve
The final flourish: a scattering of chopped chives, just before serving, adds the perfect touch of freshness and color. Serve these beauties warm, straight from the oven, and get ready for serious swooning.
How to Serve Ina Garten’s Cauliflower Toast
Garnishes
I’m all about those finishing touches. A spill of fresh chopped chives brings color and delicate oniony flavor, but you can also try a sprinkle of extra Parmesan or even a drizzle of good olive oil to boost richness. For a dash of drama, a pinch of flaky salt or a light dusting of smoked paprika does wonders.
Side Dishes
Turn Ina Garten’s Cauliflower Toast into a light lunch or filling dinner by pairing it with a vibrant green salad tossed in lemony vinaigrette, a cup of tomato soup, or a simple arugula salad. If you want to go all out, serve alongside roasted vegetables or a tangy slaw—anything to keep the meal lively and colorful!
Creative Ways to Present
For the full Ina effect, cut each toast into bite-sized squares and serve as a party appetizer. Alternately, make mini versions on thin baguette slices for an hors d’oeuvres platter that’s both irresistible and easy to eat. You could even layer the toasts onto a big board with olives, pickles, and cheeses for an effortless grazing spread.
Make Ahead and Storage
Storing Leftovers
If you wind up with any leftovers (good luck with that!), Ina Garten’s Cauliflower Toast keeps beautifully. Wrap any remaining toasts tightly in foil or an airtight container, and pop them in the fridge. They’ll taste just as wonderful for up to two days after baking.
Freezing
You can freeze the assembled (but not yet baked) cauliflower toasts for future cravings. Simply arrange them on a tray, freeze until solid, then transfer to a zip-top bag. Bake straight from frozen, adding a couple of minutes to the bake time for perfectly gooey, golden results.
Reheating
Reheat leftover toast in a hot oven at 350°F (175°C) for about 10 minutes, or until the cheese is melted, the toast is warm, and the topping is revived to its full glory. Avoid the microwave, as it can make the bread soggy—crispiness is key!
FAQs
Can I make Ina Garten’s Cauliflower Toast gluten-free?
Absolutely! Just swap the country-style bread for your favorite gluten-free loaf. Choose a sturdy type Appetizer or Light Meal.
What’s a good substitute for mascarpone cheese?
If mascarpone is hard to find, full-fat cream cheese works well, or you can use ricotta for a slightly lighter, more textured finish. The flavor will be just as dreamy.
How spicy does it get with the red pepper flakes?
The red pepper flakes just add a gentle warmth, but you can leave them out entirely if preferred, or double up for something bolder. The heat level is truly customizable.
Can I prepare the cauliflower mixture ahead of time?
Definitely! The cauliflower-cheese blend can be covered and refrigerated for up to two days. Assemble and bake the toasts fresh for the best crispiness and flavor.
Is Ina Garten’s Cauliflower Toast suitable for kids?
Yes! Most kids love this dish, thanks to its creamy, cheesy topping. You can always dial down the Dijon mustard and skip the red pepper flakes if younger palates are at the table.
Final Thoughts
If you’re looking for a recipe that’s just as delightful to make as it is to eat, Ina Garten’s Cauliflower Toast is a shining example. Every bite is hearty, creamy, and bursting with flavor. I promise, you’ll want to bookmark this one, share it at gatherings, and come back to it anytime comfort food is on your mind. Give it a try and let it become a staple in your own kitchen—you’ll be glad you did!
Print
Ina Garten’s Cauliflower Toast Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizer or Light Meal
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Ina Garten’s Cauliflower Toast is a delicious and cheesy vegetarian appetizer or light meal featuring roasted cauliflower on thick slices of toasted bread, topped with a flavorful cheese mixture and baked to perfection.
Ingredients
Cauliflower Mixture:
- 1 small head cauliflower (cut into florets)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
Cheese Mixture:
- 1/4 cup mascarpone cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup grated Gruyère cheese
- 1 tablespoon Dijon mustard
Additional:
- 4 thick slices country-style bread (toasted)
- 1 tablespoon chopped chives (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast cauliflower: Toss cauliflower florets with olive oil, salt, pepper, and red pepper flakes. Roast for 20–25 minutes until tender and golden brown. Let cool slightly.
- Prepare cauliflower mixture: Pulse roasted cauliflower in a food processor until finely chopped. Transfer to a bowl and mix in mascarpone, Parmesan, Gruyère, and Dijon mustard.
- Assemble and bake: Spread the cauliflower mixture on toasted bread slices. Bake for 10–12 minutes until hot and cheese is melted. Broil for extra browning if desired.
- Garnish and serve: Garnish with chopped chives and serve warm.
Notes
- Use any sturdy, rustic bread for the base.
- The cauliflower mixture can be prepared ahead and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 toast
- Calories: 280
- Sugar: 3g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
