1 head cauliflower (2 lbs)
Shallot Extra Virgin Olive Oil
Salt & Pepa Blend
12 oz mascarpone cheese, room temp
6 oz gruyere, grated
4 oz prosciutto, slivered
1/4 tsp ground nutmeg
6 slices country-style bread
Smoked Sweet Paprika
Grated Parmesan Cheese
Minced fresh chives
Maldon Salt for finishing

Ina Garten never lets us down. That’s why we teach Barefoot Contessa Inspired Cooking Classes in our Teaching Kitchen. These cauliflower toasts are a great example of Ina’s approach: simplicity meets big flavors. We bring in our Salt-n-Pepa blend to season the cauliflower and Shallot Extra Virgin Olive Oil for an aromatic punch. This dish makes a fantastic weeknight supper with a salad or a fun starter for a dinner party. Trust us, Ina would approve.


1.Preheat the oven to 400°F.
2.Cut the florets from the stem and cut into small, 1/2-inch clusters. Place the florets on a sheet pan. Toss with Shallot Extra Virgin Olive Oil and Salt n Pepa Blend. Roast for 25 to 30 minutes, stirring at the halfway mark, until the florets are tender and 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 Gruyere, prosciutto and nutmeg.
5.Place the bread 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 to 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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