Ina Garten’s Cauliflower Reign Continues With This Extra-Cheesy Toast

If you’re like us, then your wild weekend involved booking it to the grocery store, buying all the cauliflower, then trying out Ina Garten’s latest hack.

The only problem is: Now that we've cut all this cauliflower, what are we going to do with it? Ina has an idea. We snagged a sneak peek from her forthcoming book, Cook Like a Pro: Recipes and Tips for Home Cooks and scored the cheesiest, dreamiest cauliflower melts to welcome fall. Here’s how to do it:

Cut cauliflower into florets—you know, the right way. Toss on a sheet pan with olive oil, salt, black pepper, and red pepper flakes (double the pepper, double the fun). Roast until “tender and randomly browned” (if you start to see “randomly browned” appearing in any/all of my recipes, you know who to thank).

Now the fun part: Toss the roasted cauliflower with creamy mascarpone, grated Gruyère, and sliced prosciutto. Pile that on toasted rustic bread and broil until bubbly and browned. Just before serving, sprinkle on more cheese, plus minced chives and flaky salt.

Sundays at my home are also known as The Day When All Vegetables Shall Be Roasted for the Week Ahead. Which makes a recipe like this the perfect weeknight dinner. Roast a bunch of cauliflower (or, heck, broccoli or squash or whatever) over the week, keep in the fridge, then make cheesy toasts on a moment’s notice.

Ina Garten's Cauliflower Toasts

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Ingredients

1	small head cauliflower (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, julienned
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	small head cauliflower (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, julienned

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

What’s your favorite Ina recipe? Tell us in the comments. (We know, we know, it’s hard to pick—you can mention more than one!)