Close
Photo:EUGENE MIM/Patrick McMullan/Getty Images
EUGENE MIM/Patrick McMullan/Getty Images
Related:24 Ina Garten Recipes We Can’t Stop Making
Our latest supper club was in my friend’s modern, lofty, dine-in kitchen. Since we lean toward cooking from whoever feels exciting, current and innovative in the moment, we thought it best to go back to a chef whose work transcends time. Of course, we immersed ourselves in the world of Ina Garten, carefully curating a menu that showcased her signature flavors and techniques. Opening with her batchedpomegranate gimletsand an artful and inspired cheese plate, the night would be off to a great start. How easy is that? Then moving on to her legendary“perfect” roast chicken,Parmesan-roasted broccoliand herwarm fig and arugula salad, we crafted a spread that would make the Barefoot Contessa proud. And me, a little apprehensive. Let me explain.
Skepticism and I are old friends, especially when it comes to recipes that seem a little too restrained for my adventurous palate. So as we texted, virtually planning the menu, there was one dish, in particular, that I was really not looking forward to—Ina’scauliflower toasts. I’m sorry, Ina! I love cauliflower in many forms, and I eat it regularly.
Related:15+ Cauliflower Recipes You’ll Want to Make Forever
But I braced myself for disappointment. The idea of combining it with more savory ingredients, or ingredients that I consider to be bland (Gruyère—don’t come at me!) or overbearing (hello, nutmeg!), really didn’t appeal to me. I much prefer cauliflower, and all the other brassicas, to be brightened up with hard hits of acid orspiceandbold, overly confident flavors. And if I’m being honest, I was a little disenchanted about the idea of this dish serving as our starch. My crystal ball must have been in for repairs, though, because, oof, was I wrong—this unassuming appetizer was about to stop me in my smug tracks.
At the risk of sounding dramatic, as soon as I took my first bite of these crispy, rich toasts, I felt like I’d been woken up out of a daze. And, in a way, I was.I’d anticipated something overdone and boring, but tasting them firsthand felt like a new culinary experience. The combination of ingredients, flavors and textures were perfectly complementary and uplifting to one another. The cauliflower toasts were—dare I say it?—a revelation.
Related:8 Essential Cooking Tips We Learned From Ina Garten’s Instagram
The roasted cauliflower florets were infused with a subtle heat from the crushed red pepper, while the creamy mascarpone and melty Gruyère provided a decadent richness. The prosciutto added a savory contrast, and even the nutmeg brought a subtle warmth that tied everything together. Yet even as I write this story, with the lived experience of (literally) eating half the plate, I still can’t quite believe thatthis dishwas as good as it was. Unpacking this, I think that deeply encoded into my brain is the belief that these ingredients, in combination with one another, lack excitement. But the truth is, their combination of creamy, earthy, salty, crispy and sweet is wildly satisfying, with each element working in harmony to create an unexpected winner.
Pushing aside my broccoli and chicken to make room on my plate for more toasts, it soon became clear that I wasn’t the only one smitten with these cheesy tartines. As we lingered overIna’s dark chocolate tartand post-dinner drinks, swapping stories and savoring every last bite, my fellow supper clubbers and I talked about our favorite dishes of the night. To my surprise, the cauliflower toasts emerged as the unanimous sleeper hit of the entire party—even making its way back into our text thread later with one friend saying, and I quote, “Omg the cauliflower toasts!!!!!!! That recipe was 🔥🔥🔥” If that’s not an endorsement, I don’t know what is.
If there’s one lesson I learned from this Ina Garten-inspired dinner party, it’s to never underestimate the power of a seemingly simple dish. And also, that it’s a waste of time toeverbe skeptical of Ina. These cauliflower toasts, with their perfect balance of flavors and textures, proved to be the ultimate crowd-pleaser—a testament to Ina’s culinary genius and a reminder to always keep an open mind (and an open palate) when it comes to trying new recipes.
The next time you’re planning a dinner party or just craving a standout appetizer, make these cauliflower toasts. They’re sure to be the star of the show, just as they were at our Ina-inspired supper club.
Up Next:Ina Garten Shared Her Best Tips for Romantic Date Nights at Home
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
Tell us why!
