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Roast cauliflower with prosciutto & taleggio

Roast cauliflower with prosciutto & taleggio on a baking tray

Roast cauliflower with prosciutto & taleggio

Name: Roast cauliflower with prosciutto & taleggio
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 2-4
Ingredients: 1 large cauliflower; olive oil for brushing; 125g taleggio cheese sliced; 4 slices prosciutto; 4 generous tbsp crème fraîche; 75g gruyère grated; rocket or watercress, lightly dressed, to serve (optional)

Diana Henry

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Serves 2-4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.8 out of 5.4 ratingsRate

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Update cauliflower cheese by topping cauliflower steaks with prosciutto and melted gruyère and taleggio cheese, to serve solo or as a side dish. It's quicker to cook, too

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 large cauliflower
olive oil

for brushing
125g taleggio cheese

sliced
4 slices prosciutto
4 generous tbsp crème fraîche
75g gruyère

grated
rocket

or watercress, lightly dressed, to serve (optional)

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Nutrition: Per serving (4)

kcal484
fat39g
saturates22g
carbs10g
sugars7g
fibre4g
protein22g
salt2.1g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Remove the leaves from the cauliflower and cut out the base (without cutting away so much that the head collapses). Cut the cauliflower in half, then into four slices – two from each half – that are about 2cm thick. Put these on a baking sheet, brush all over with oil and season with pepper (no salt). Cover the baking sheet tightly with foil and cook for 12 mins.
step 2

Remove from the oven, take off the foil and turn the heat down to 200C/180C fan/gas 6. Put the sheet back and cook for 8 mins. Remove from the oven – the pieces should be golden on one side – and turn the cauliflower over. Put some of the taleggio, a slice of prosciutto and a spoonful of crème fraîche on each cauliflower piece. Sprinkle with the gruyère, then return to the oven.
step 3

Cook for another 8 mins, or until the cauliflower is golden and the cheese has melted. The cauliflower pieces should be completely tender. Serve straight away with the rocket or watercress, if you like.

Recipe from Good Food magazine, December 2018

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A star rating of 4.8 out of 5.4 ratings

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