Description
Ina Garten’s Cauliflower Toast is a delicious and healthy alternative to traditional bread toast, featuring a savory cauliflower base that is baked until golden and crisp. This versatile recipe can be topped with a variety of savory or sweet ingredients, making it perfect for breakfast, snacks, or light meals. The cauliflower mixture is seasoned with garlic and onion powder, then baked to perfection, creating a low-carb, gluten-free option that’s both satisfying and flavorful.
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) and line a large baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Steam or Boil Cauliflower: Place the cauliflower florets in a large pot and steam or boil them until tender, about 8-10 minutes. They should be soft enough to pierce easily with a fork.
- Drain and Dry: Drain the cooked cauliflower thoroughly and let it sit in a colander for a few minutes to release additional moisture. Gently pat dry with paper towels to ensure the toast will crisp up in the oven.
- Mash Cauliflower: Transfer the cauliflower to a large bowl and mash with a potato masher or fork until relatively smooth but retaining some texture—avoid large chunks.
- Add Seasonings: Stir in olive oil, garlic powder, onion powder, red pepper flakes if using, and salt and freshly ground black pepper to taste. Mix well to combine all ingredients evenly.
- Spread Cauliflower Mixture: Evenly spread the cauliflower mixture onto the prepared baking sheet using a spatula or the back of a spoon. Create a thin, uniform layer about 1/4 inch thick to ensure even baking.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the cauliflower toast is golden brown and crisp around the edges.
- Cool Slightly: Remove the toast from the oven and allow it to cool for a few minutes on the baking sheet. This helps the toast firm up further for cutting.
- Cut and Top: Cut the cauliflower toast into desired shapes using a large knife or pizza cutter. Add your favorite savory or sweet toppings as suggested or as preferred.
- Serve: Serve immediately to enjoy the toast at its crispiest and freshest.
Notes
- Ensure cauliflower is well drained and patted dry to achieve a crispy texture.
- You can customize toppings to make the dish savory or sweet depending on your preference.
- Use parchment paper to prevent sticking and facilitate easy removal from the baking sheet.
- For extra crispiness, you can broil the toast for 1-2 minutes after baking, watching carefully to avoid burning.
- This recipe is naturally gluten-free and low-carb, making it suitable for those avoiding gluten or on ketogenic diets.
