Roast cauliflower with prosciutto & taleggio on a baking tray

Roast cauliflower with prosciutto & taleggio

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(2 ratings)

Prep: 10 mins Cook: 30 mins


Serves 2-4

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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving (4)

  • kcal484
  • fat39g
  • saturates22g
  • carbs10g
  • sugars7g
  • fibre4g
  • protein22g
  • salt2.1g
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  • 1 large cauliflower



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • olive oil, for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 125g taleggio cheese, sliced
  • 4 slices prosciutto



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • 4 generous tbsp crème fraîche
  • 75g gruyère, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • rocket or watercress, lightly dressed, to serve (optional)



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  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. 

  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.

  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.

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Comments, questions and tips

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Che Guevaraa's picture
Che Guevaraa
4th Feb, 2020
I made this for lunch to use up some leftover ingredients in the fridge. It is really tasty I would have it again, maybe as a side dish. Saying that the combination of cheese was a little rich for me and I couldn’t eat more than 1 slice. It was nice though and a good way to hide vegetables for kids if you don’t mind the huge amount of fat and calories. That was fine with me as I’m on keto but might not be ideal for everyone.
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