Cheesy Cauliflower Toasts
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1head cauliflower, leaves and thick core removed
- ¼cup olive oil
- ¼teaspoon red-pepper flakes
- Kosher salt and freshly ground black pepper
- 8ounces whole-milk ricotta or mascarpone
- 4ounces Gruyère cheese, grated
- ¼teaspoon ground nutmeg
- 6slices rustic sourdough-type bread
- Freshly grated Parmesan, for topping
- Sweet paprika, for topping
- Finely chopped chives or parsley, for garnish (optional)
Nutritional analysis per serving (8 servings)
244 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 10 grams protein; 336 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Cut the cauliflower into ½-inch clusters. Transfer to a sheet pan and toss with the oil, red-pepper flakes, 1 teaspoon salt and ½ teaspoon pepper. Spread florets out into a single layer and roast, stirring every 10 minutes, until tender and browned in spots, 25 to 30 minutes.
- Step 2
Meanwhile, stir ricotta or mascarpone in a large bowl until smooth and fluffy. Mix in Gruyère, nutmeg, 1 teaspoon salt and ½ teaspoon pepper and set aside. In a toaster, toast the bread until golden.
- Step 3
When cauliflower is done, remove from the sheet pan and set aside to cool. Line the pan with foil and reduce the oven to 375 degrees.
- Step 4
Arrange the toasts on the lined sheet pan. Stir the cauliflower into the ricotta mixture, then divide among the toasts, spreading to the edges. Dust with Parmesan and paprika. (Recipe can be made up to this point and held at room temperature for up to 2 hours.)
- Step 5
Bake until toast edges and topping are browned, 10 to 15 minutes. (If desired, broil 2 to 3 minutes to brown and melt the top.) Let cool slightly. Sprinkle with herbs, if using, then cut into halves or quarters and serve immediately.
Private Notes
Comments
Can the cauliflower spread be made the night before?
Made this with mascarpone and homemade sourdough- left out the nutmeg as I don't love it but topped with fresh heirloom tomatoes and a little basil to cut the richness. It was fantastic and very simple to make!
Made as is with ricotta. Delicious and a crowd pleaser. My only minor change: I added 3/4 tsp salt (rather than 1 tsp) and the 1/2 tsp pepper-- and both were a little too much. I added more ricotta to mellow out the salt. Recommend you add salt and pepper incrementally, to taste.
This is so good, easy to make, and addictive. I have used a variety of cheeses, and it's always a hit. Make sure to leave a little crunch in the cauliflower. I serve this in small bites as an appetizer or a large starter paired with butternut squash.
I've made this several times, using ricotta and following the recipe as written, and we think it's delicious. For the best flavor, it's very important to get good browning on the cauliflower. Mine is usually done in closer to 20 minutes. The seasoning levels are spot on, using Diamond kosher salt. It makes 5 large toasts for us, and 2 each with a green salad is a fabulous dinner.
Flavor was boring