This Cauliflower Steak with Prosciutto and Burrata is a delicious and easy-to-make dish that turns everyday ingredients into something special. Roasted cauliflower steaks are topped with creamy burrata, prosciutto, sundried tomatoes, and fresh basil, then finished with a drizzle of balsamic glaze. It’s a flavorful and satisfying meal that’s perfect for a weeknight dinner or a special occasion.
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Serve the cauliflower steak as a main course, accompanied by a light salad or roasted vegetables. It can also work as a hearty side dish paired with grilled chicken or fish. For a more substantial meal, serve the cauliflower steaks with some quinoa, farro, or couscous.
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Ingredients
- Cauliflower: you will need one small cauliflower head and we'll slice it into rounds to make "steaks". When choosing cauliflower, look for a firm head with tightly packed florets with minimal discoloration.
- Prosciutto: The thinly sliced Italian dry-cured ham adds a salty, savory element to the dish. You may also like to try these Fig and Pear Prosciutto Wraps if you like the taste of Prosciutto.
- Burrata Cheese: Burrata is a fresh Italian cheese made from mozzarella and cream, known for its soft, creamy center. It adds a luxurious, melt-in-your-mouth texture to the dish. You should also try this Burrata Cheese with Marinated Mushrooms and Tomato Salsa recipe if you enjoy Burrata Cheese.
- Sundried Tomatoes: Like in this Tuna Steak with Sundried Tomatoes and Figs recipe and this Sun-Dried Tomato and Mango Crostini recipe, sundried tomatoes bring a concentrated, tangy sweetness. They balance the richness of the burrata and prosciutto. Choose sundried tomatoes in oil. I like to buy julienne pre-cut tomatoes.
- Fresh basil: Basil adds a burst of fresh flavor and aroma that brightens the dish.
see the recipe card at the end of this post for the full list of ingredients and quantities
Substitutions and variations
- Burrata Cheese: If you can't find burrata, fresh mozzarella or even ricotta can be used as substitutes, though they will have a slightly different texture.
- Prosciutto: For a lighter version, you can use crunchy turkey bacon pieces.
- Sundried Tomatoes: roasted red peppers or fresh cherry tomatoes can be used for a different flavor profile.
- Fresh Basil: Fresh herbs like parsley, cilantro, or arugula can be used instead.
- Vegetarian Option: For a vegetarian version, skip the prosciutto and add some roasted or sautéed mushrooms for an earthy flavor. You can also add a sprinkle of toasted pine nuts for extra crunch.
- Vegan Alternative: To make this dish vegan, replace the burrata with a vegan cheese alternative, and use a plant-based bacon substitute or crispy roasted chickpeas instead of prosciutto.
- Spice it Up: Add a pinch of red pepper flakes or drizzle with spicy chili oil for a bit of heat.
Preparation
STEP 1: Preheat your oven to 400°F (200°C) and line a baking dish with parchment paper.
STEP 2: Prepare cauliflower
Remove the outer leaves from the cauliflower and trim the stem, leaving the core intact. Slice the cauliflower into 1-inch thick "steaks" (you should get about 2 steaks from a small cauliflower head). Place the cauliflower steaks on the parchment paper-lined baking sheet.
STEP 3: Season and roast cauliflower
Brush both sides with olive oil and season with salt, pepper, and paprika. Roast in the preheated oven for 25-30 minutes, until the cauliflower is golden and tender. You can also add some of the florets that broke off when slicing the cauliflower.
STEP 4: Prepare topping salad
While the cauliflower is roasting, combine the diced prosciutto, sundried tomatoes, and fresh basil in a small mixing bowl. Drizzle about 1 teaspoon of the oil from sundried tomatoes and mix well to combine.
STEP 5: Assemble
Cut the burrata in half vertically. Top each roasted cauliflower steak with half of the burrata and gently spread the creamy interior over the cauliflower steaks. Then top the steaks with the salad toppings and drizzle the balsamic glaze.
Top Tips
- Slice the cauliflower into even, 1-inch thick steaks to ensure consistent roasting. Thin slices may break apart, while thicker slices might be undercooked.
- Slicing open the burrata and spreading it over the cauliflower allows the creamy interior to melt and blend with the cauliflower.
- This dish is best enjoyed right after assembly.
Frequently Asked Questions
Yes, you can prepare the cauliflower steaks ahead of time. Roast them and store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes before assembling the other ingredients.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
There is no need to reheat the cauliflower steak, but it's best to take it out of the fridge about 30 minutes before serving, so it's not too cold when served.
Serving suggestions
It's great served alongside roasted vegetables, such as these Healthy Turmeric Oven Roasted Vegetables or this Parmesan Pasta with Roasted Vegetables. This Sweet Chili Salmon is also a great protein rich addition!
Other appetizer ideas
If you tried this Cauliflower Steak with Prosciutto and Burrata recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Cauliflower Steak with Prosciutto and Burrata
Equipment
Ingredients
- 1 cauliflower head
- 2 tablespoons olive oil extra virgin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika I used smoked paprika
- 4 slices prosciutto diced
- ¼ cup sundried tomatoes in oil
- 10 fresh basil leaves chopped
- 4 oz burrata cheese
- balsamic glaze to drizzle over the prepared steaks
Instructions
- Preheat your oven to 400°F (200°C) and line a baking dish with parchment paper.
- Make cauliflower steaks:Place the cauliflower head on a cutting board and remove the outer green leaves from the cauliflower. Trim the stem far enough so the head of the cauliflower is able to stand on your cutting board (don't cut it out completely - you need it to keep the florets intact). Rinse the cauliflower, pat it with a paper towel to dry, and place it back on the cutting board stem side down. Using a sharp chef's knife slowly slice off 1-inch thick steaks. The florets not attached to the stem will fall apart, but keep cutting the 1-inch steaks to achieve about 2 steaks per 1 cauliflower head (depending on the size of the cauliflower). Keep the florets and use them in a fresh salad, or you can bake them in the oven with the steaks.1 cauliflower head
- Brush both sides with olive oil and season with salt, pepper, and paprika. Roast in the preheated oven for 25-30 minutes, until the cauliflower is golden and tender.2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon paprika
- While the cauliflower is roasting, combine the diced prosciutto, sundried tomatoes (drained from the oil), and fresh basil in a small mixing bowl. Drizzle about 1 teaspoon of the oil from sundried tomatoes and mix well to combine.4 slices prosciutto, ¼ cup sundried tomatoes, 10 fresh basil leaves
- Cut the burrata in half vertically. Top each roasted cauliflower steak with half of the burrata and gently spread the creamy interior over the cauliflower steaks. Top the steaks with the salad toppings and drizzle the balsamic glaze.4 oz burrata cheese, balsamic glaze
Notes
- Slice the cauliflower into even, 1-inch thick steaks to ensure consistent roasting. Thin slices may break apart, while thicker slices might be undercooked.
- Slicing open the burrata and spreading it over the cauliflower allows the creamy interior to melt and blend with the cauliflower.
- This dish is best enjoyed right after assembly.
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