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Healthy Cauliflower Toast – eat your veggies

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Salty from the prosciutto, melted Swiss cheese, loaded with healthy cauliflower perfectly describes this Cauliflower Toast recipe.
Cauliflower Toast
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Salty from the prosciutto, melted Swiss cheese, loaded with healthy cauliflower perfectly describes this Cauliflower Toast recipe.

Cauliflower Toast
Cauliflower Toast

This Cauliflower Toast recipe is from Ina Garten’s cookbook, Cook Like a Pro, which by the way, is a great cookbook!https://barefootcontessa.com/cookbooks/cook-like-a-pro

I’m always looking for new breakfast recipes that I can incorporate some healthy vegetables, like this Cauliflower Toast.

Add some soft boiled eggs to your cauliflower Toast and you have an even better toast!https://the2spoons.com/soft-boiled-eggs/

Cauliflower Toast
Cauliflower Toast

Healthy Cauliflower Toast – eat your veggies

Cauliflower Toast
Cauliflower Toast

Here you go fir the yummy recipe! Enjoy!

Cauliflower Toast

Salty from the prosciutto, melted Swiss cheese, healthy cauliflower describe these Cauliflower Toast! 
Print Recipe
Prep Time 30 minutes
Total Time 32 minutes
Servings: 4 Servings
Course: Breakfast, Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 Small head cauliflower
  • 4 Tbsp Olive oul
  • 1/4 Tsp Crushed red pepper flakes
  • 12 Oz Italian mascarpone cheese at room temperature
  • 6 Oz Gruyere or Swiss cheese, grated
  • 4 Oz Thinly sliced prosciutto, julienned (you could use bacon)
  • 1/4 Tsp Ground nutmeg
  • 6 Large slices country style bread
  • Papeika
  • Freshly grated Parmesan cheese
  • 2 Tbsp Minced fresh chives
  • Flakes sea salt, like Maldon

Method
 

  1. Preheat the oven to 400 degrees.
    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, ½-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and ½ 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 Gruyère, prosciutto, nutmeg, 1 teaspoon salt, and ½ 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.