Description
Ina Garten’s Cauliflower Toast is a delicious and healthy gluten-free alternative to traditional bread toast. Made by steaming, mashing, and baking cauliflower into a crisp, golden base, this versatile dish can be topped with savory or sweet ingredients for a flavorful snack or light meal.
Ingredients
Scale
Cauliflower Toast Base
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Savory Toppings (optional)
- Avocado slices
- Cherry tomatoes, halved
- Fresh basil leaves
- Feta cheese, crumbled
- Roasted vegetables (e.g., bell peppers, zucchini)
- Olive tapenade
- Sun-dried tomatoes
- Balsamic glaze
Sweet Toppings (optional)
- Ricotta cheese
- Honey
- Berries (strawberries, blueberries, raspberries)
- Sliced almonds
- Chia seeds
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and promote even baking.
- Steam or Boil Cauliflower: Place the cauliflower florets in a large pot with a steamer basket or boiling water and cook until tender, about 8-10 minutes. The cauliflower should be easily pierceable with a fork.
- Drain and Dry: Drain the cooked cauliflower thoroughly and let it sit in a colander for a few minutes to release excess moisture. Gently pat dry using paper towels to remove as much water as possible, ensuring a crisp toast.
- Mash Cauliflower: Transfer the drained cauliflower to a large bowl and mash it using a potato masher or fork until mostly smooth but still slightly textured, avoiding large chunks.
- Add Seasonings: Mix the mashed cauliflower with olive oil, garlic powder, onion powder, red pepper flakes (if using), salt, and freshly ground black pepper until fully combined.
- Spread Cauliflower Mixture: Evenly spread the cauliflower mixture onto the prepared baking sheet using a spatula or the back of a spoon, forming a thin, uniform layer about 1/4-inch thick.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the cauliflower toast is golden brown and crispy around the edges.
- Cool Slightly: Remove the baked cauliflower toast from the oven and allow it to cool on the baking sheet for a few minutes, which helps it firm up further for easier slicing.
- Cut and Top: Using a large knife or pizza cutter, cut the toasted cauliflower into individual servings such as squares, rectangles, or triangles.
- Add Toppings: Add your choice of savory or sweet toppings to each piece and serve immediately for the best texture and flavor.
Notes
- Make sure to thoroughly dry the cauliflower after cooking to avoid soggy toast.
- For a sturdier base, you can press the cauliflower mixture firmly when spreading it onto the baking sheet.
- Toppings can be customized to suit any taste preference, from savory herbs and cheeses to sweet fruit and honey.
- This recipe makes a great gluten-free and low-carb alternative to traditional toast.
- Leftover cauliflower toast can be refrigerated and lightly reheated in the oven for best results.
