Ina Garten Cauliflower Toast – A Cheesy, Nutritious Twist on Classic Toast
Ina Garten’s Cauliflower Toast is a gourmet-style open-faced sandwich featuring roasted cauliflower florets tossed in Gruyère and Parmesan cheeses, layered on top of toasted sourdough bread. The cauliflower mixture is baked until bubbly and golden. It’s rich, cheesy, and elevated enough to serve at brunch or as a casual dinner.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Appetizer
- Method: Roasting + Baking
- Cuisine: American
Ingredients
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1 small head of cauliflower, cut into small florets
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3 tablespoons olive oil
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Kosher salt and freshly ground black pepper
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½ teaspoon red pepper flakes (optional)
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½ cup grated Gruyère cheese
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¼ cup grated Parmesan cheese
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2 tablespoons sour cream
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1 teaspoon Dijon mustard
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4 slices thick sourdough bread
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1 tablespoon chopped fresh parsley or chives (optional)
Instructions
Preheat your oven to 400°F (200°C). Spread the cauliflower florets on a sheet pan, drizzle with olive oil, and season with salt, pepper, and red pepper flakes. Roast for 25–30 minutes until tender and slightly caramelized.
In a mixing bowl, combine the roasted cauliflower with Gruyère, Parmesan, sour cream, and Dijon mustard. Mix until evenly coated and cheesy.
Lightly toast the sourdough slices in a toaster or under the broiler for a few minutes until crisp on the edges.
Spoon the cauliflower-cheese mixture generously over each slice of toasted bread, spreading it evenly to the edges.
Return the toasts to the oven and bake at 400°F for 8–10 minutes, or until the cheese is melted and golden on top.
Sprinkle with chopped herbs if desired, and serve warm.