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Ina Garten's Cauliflower Toasts
Nathan Congleton/TODAY
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(47 rated)

Cauliflower is, in my opinion, a highly underappreciated vegetable. Roasting brings out the natural sweetness of its flavor. Lots of Gruyère and prosciutto add taste and texture.

Technique tip: Always cut cauliflower from the stem end, not the top. You'll keep the florets intact and avoid getting cauliflower crumbles all over your counter.


    • 1 small head cauliflower (about 2 pounds)
    • 4 tablespoons good 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 Gruyère cheese, grated
    • 4 ounces thinly sliced prosciutto, cut into thin strips
    • 1/4 teaspoon ground nutmeg
    • 6 large slices country-style bread
    • Paprika
    • Freshly grated Italian Parmesan cheese
    • 2 tablespoons minced fresh chives
    • Flaked sea salt, such as Maldon


1. Preheat the oven to 400°F.

2. Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, 1/2-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper, and spread them out in a single layer. Roast for 25-30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.

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

4. Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyère, prosciutto, nutmeg, 1 teaspoon salt and 1/2 teaspoon black pepper.

5. 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 on each toast and dust with paprika. Broil the toasts for 2-4 minutes, until browned and bubbling (watch them carefully!). Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.

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