Ina Garten's Cauliflower Toasts | Barefoot Contessa | Food Network

Ina transforms everyday cauliflower into a ~luxurious~ appetizer!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Cauliflower Toasts
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Active: 15 min
Yield: 6 servings

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 Gruyere 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

Directions

Preheat the oven to 400 degrees F.

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 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.

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

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

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 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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Ina Garten’s Cauliflower Toasts | Barefoot Contessa | Food Network
https://www.youtube.com/watch?v=i00sdL8QoCw&feature=youtu.be

27 Replies to “Ina Garten's Cauliflower Toasts | Barefoot Contessa | Food Network”

  1. Absolutely delicious, everything Ina makes is mouthwatering perfect. Gonna make this tonight as an appetizer

  2. Looks good but I feel like she put way too much salt. Prosciutto is sooo salty already and so is cheese.

  3. I just got done roasting a whole head of cauliflower & I put a djion mustard marinade on it 😋 so good!! Now I gotta go back to the store tomorrow to get another head of cauliflower & bread to make this 😋😁. Can't wait

  4. Hi lovely lady I love love love is coliflour toss delicious thanks very much 👍💕

  5. Nobody cooks with so much fat and salt and gets away with it. People criticize others, but never Ina.

  6. I agree!! Bring back REAL cooking shows and offer more of INA's great cooking!!!! GET RID of all the stupid game shows which is NOT RELATABLE to working people

  7. Take a chill pill with all the negative too much salt comments. No one said this was meant for everyone to eat. 😂😂😂

  8. This looked interesting, something I would certainly try minus the meat. Servied with a nice white wine plus to really kick it up some avocado toast as well. So everybody could have options.

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