Cauliflower Cheese Toasts
Indulge in these crispy, cheesy cauliflower toasts—perfect for brunch, snacks, or a cozy dinner. Roasted cauliflower meets creamy mascarpone and Gruyère, topped with prosciutto, nutmeg, and fresh chives. A delightful twist on classic comfort food!
Ingredients
- 1 small head cauliflower about 2 pounds
- 4 tablespoons olive oil
- ¼ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper to taste
- 12 ounces mascarpone cheese at room temperature
- 6 ounces Gruyère cheese grated
- 4 ounces prosciutto thinly sliced and julienned
- ¼ teaspoon ground nutmeg
- 6 large slices country-style bread
- Paprika for topping
- Freshly grated Parmesan cheese
- 2 tablespoons minced fresh chives
- Flaked sea salt such as Maldon, for finishing
Instructions
- Preheat oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare cauliflower: Cut the cauliflower into florets. Toss them with olive oil, red pepper flakes, salt, and black pepper. Spread evenly on the baking sheet.
- Roast cauliflower: Roast for 25–30 minutes, until golden and tender.
- Mix cheeses and prosciutto: In a large bowl, combine mascarpone, Gruyère, prosciutto, and nutmeg. Add the roasted cauliflower and mix gently until well combined.
- Toast bread: Lightly toast the bread slices.
- Assemble toasts: Generously spoon the cauliflower mixture over each slice of bread. Sprinkle with paprika and Parmesan.
- Bake toasts: Bake for 10–12 minutes, until bubbly and golden.
- Garnish and serve: Top with fresh chives and a pinch of flaked sea salt before serving.
Notes
- For a vegetarian version, omit the prosciutto.
- Experiment with different cheeses like aged cheddar or Gruyère for varied flavors.
- Serve with a side salad for a complete meal.