Roast Cauliflower With Prosciutto Taleggio Recipes

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ROAST CAULIFLOWER WITH PROSCIUTTO & TALEGGIO



Roast cauliflower with prosciutto & taleggio image

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

Provided by Diana Henry

Categories     Main course, Side dish

Time 40m

Yield Serves 2-4

Number Of Ingredients 7

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)

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 484 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 2.1 milligram of sodium

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