Roast Cauliflower with Prosciutto and Taleggio
This dish offers a contemporary take on a classic, transforming cauliflower into substantial steaks. They are roasted until tender and golden, then adorned with slices of prosciutto, dollops of crème fraîche, and a blend of taleggio and gruyère cheeses that melt beautifully in the oven. It's a rich and satisfying option that works perfectly as a vegetarian main or a luxurious side dish for two to four people, ready in just 40 minutes.
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)
Method
- Set your oven to 220C/200C fan/gas 7. Prepare the cauliflower by trimming the leaves and cutting away the base, being careful to keep it intact. Slice the whole cauliflower in half, then cut each half into two pieces roughly 2cm thick to create four steaks. Arrange them on a baking tray, brush generously with olive oil, and season with pepper. Cover the tray securely with foil and roast for 12 mins.
- Take the tray from the oven and remove the foil. Reduce the oven temperature to 200C/180C fan/gas 6. Return the tray to the oven for 8 mins. Once removed, flip each cauliflower steak over. Top each piece with slices of taleggio, a single slice of prosciutto, and a spoonful of crème fraîche. Finish by sprinkling the grated gruyère over everything.
- Place the tray back in the oven and cook for a final 8 mins, or until the cheese is fully melted and bubbling and the cauliflower is tender and golden. Serve immediately, optionally accompanied by a simple salad of dressed rocket or watercress.
Nutrition (per serving)
Calories484 kcal
Fat39 g
Saturates22 g
Carbs10 g
Sugars7 g
Fibre4 g
Protein22 g
Sodium840 mg
Salt2 g
Recipe details
Skill levelEasy
CategoryMain course
DietGluten-free
