Name: Roast cauliflower with prosciutto & taleggio
Prep time: 10 min
Cook time: 10 min
Yield: 1
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) -

Roast cauliflower with prosciutto & taleggio

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Roast cauliflower with prosciutto & taleggio

1. 1 large cauliflower -

2. olive oil , for brushing -

3. 125g taleggio cheese , sliced -

4. 4 slices prosciutto -

5. 4 generous tbsp crème fraîche -

6. 75g gruyère , grated -

7. rocket or watercress, lightly dressed, to serve (optional) -

How to cook deliciously - Roast cauliflower with prosciutto & taleggio

1. Stage

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. Stage

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. Stage

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.