You will love this recipe of Cauliflower Steak with Prosciutto and Burrata! Prosciutto and Burrata cheese topped on a bed of roasted cauliflower steaks sprinkled with sundried tomatoes and drizzled with balsamic glaze. Yum!
It's great served alongside some roasted vegetables, such as these Healthy Turmeric Oven Roasted Vegetables or this Parmesan Pasta with Roasted Vegetables.
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Main ingredients:
- Cauliflower: you will need one small cauliflower head and we'll slice it into rounds to make "steaks"
- Prosciutto: just about 3 thin slices.
- Burrata Cheese: 1 cheese ball will be plenty for two cauliflower steaks.
- Sundried Tomatoes: choose sundried tomatoes in oil. I like to buy the julienne pre-cut tomatoes
- Fresh basil: or fresh mint leaves adds a burst of fresh flavor.
How to make the Cauliflower Steak with Prosciutto and Burrata:
Preheat your oven to 425 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper. If you are using an oven-safe skillet in step 3, there is no need to prepare the baking sheet, simply preheat the oven. Whisk two eggs in a wide plate (large enough to fit one cauliflower steak inside) and add the breadcrumbs in a separate wide plate (same size as the plate with the whisked eggs) and set aside.
1. 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 paper towel to dry and place 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, most likely, 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. 
2. Season, bread, and cook the steaks:
Now sprinkle both sides with salt (optional - see note about salt below), ground black pepper and paprika. Dip one cauliflower steak into the plate with the whisked eggs (turn the steak over to dip the other side), shake off any excess egg. Then dredge the steak in the breadcrumbs. Place the steak back on the cutting board and repeat with the second steak. Now heat one tablespoon of cooking oil in a large skillet (preferably oven-safe) over medium-high heat. Once the pan is heated fry one cauliflower steak until each side is golden brown (about 1 minute per side). Transfer the cooked steak onto the parchment paper-lined baking dish and repeat with the second steak. Bake the steaks in the oven until they have softened (about 15 minutes). Remove from the oven and allow to cool.
3. Arrange on a serving platter and top with remaining ingredients:
While the steaks are in the oven, or when they are cooling, slice the sundried tomatoes and fresh basil leaves into small pieces. Once the steaks are cool to the touch, place them on a serving platter and, using your hands, break apart the prosciutto into smaller pieces and place over the steaks. Top each steak with half of the burrata cheese. Spread the burrata over the steak. Sprinkle top of Burrata with the chopped sundried tomatoes and fresh basil, drizzle with the oil from the sundried tomatoes and then drizzle with some balsamic glaze.
As an appetizer, the dish serves 6 for 2 cauliflower steaks and serves 4 as a side dish.
What is a good substitute for Burrata cheese?
Burrata's got a soft exterior and a rich, creamy, spreadable interior that oozes out when cut into. It's definitely difficult to find the perfect substitute, but these cheeses will be as close to Burrata as it gets 🙂
- Fresh Mozzarella cheese: just like Burrata, mozzarella is made from cow's milk. Choose fresh mozzarella, sold in a liquid bath. It has a creamier texture, closer to the texture of Burrata cheese. You will need 2 fresh Mozzarella balls because they are smaller than Burrata cheese. You will also need to slice each ball into thinner slices (rather than just opening them up as you would Burrata) and place them on top of each cauliflower steak.
- Ricotta cheese: because it's also creamy and spreadable, Ricotta cheese will work well in this recipe. The flavors of Ricotta and Burrata are also similar. Both have a fresh and mild taste. Spread about 2 tablespoons of Ricotta cheese per each Cauliflower steak. Add more, or a little less, to taste.
Is it necessary to bread the cauliflower steaks?
No, it's absolutely not necessary to bread the steaks, but I did try making them both ways, and the conclusion from my taste testers was that it is in fact better breaded - yet still good if you prefer it with fewer calories, without dredging in breadcrumbs and dipping in egg.
Storing leftovers:
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.
Salting the Cauliflower Steak with Prosciutto and Burrata:
Now, this is tricky 🙂 I don't like adding too much salt to my recipes, for several reasons: 1. it kills other flavors in the dish, and 2. too much salt is not good for you. But, of course, you want your dish to taste good! Salting this dish is a personal preference. Because we are adding prosciutto, which is already salty, and because we are adding balsamic glaze and sundried tomatoes, I personally don't salt the cauliflower steaks and simply season them with paprika and ground black pepper. Plus, if you are using seasoned breadcrumbs, they also contain some salt. However, you could season it with salt a little bit if you prefer, of course.
Other appetizer ideas:
Recipe
Cauliflower Steak with Prosciutto and Burrata
Ingredients
- 1 small cauliflower head
- 1/2 teaspoon salt - see the second note under the notes section
- 1/2 teaspoon black ground pepper
- 1 teaspoon paprika
- 2 large eggs
- 3/4 cup breadcrumbs
- 2 tablespoons vegetable oil
- 3 slices prosciutto
- 1 ball Burrata cheese
- 2 slices sundried tomatoes in oil chopped (preserve the oil)
- 4-5 fresh basil leaves
- 1/2 teaspoon balsamic glaze
Instructions
- 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, most likely, 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.
- Season, bread and cook the steaks: Now sprinkle both sides with salt (optional - see 2nd note about salt), ground black pepper and paprika. Dip one cauliflower steak into the plate with the whisked eggs (turn the steak over to dip the other side), shake off any excess egg. Then dredge the steak in the breadcrumbs. Place the steak back on the cutting board and repeat with the second steak. Now heat one tablespoon of vegetable oil in a large skillet (preferably oven-safe) over medium-high heat. Once the pan is heated fry one cauliflower steak until each side is golden brown (about 1 minute per side). Transfer the cooked steak onto the parchment paper-lined baking dish and repeat with the second steak. Bake the steaks in the oven until they have softened (about 15 minutes). Remove from the oven and allow to cool.
- Arrange on a serving platter and top with remaining ingredients: While the steaks are in the oven, or when they are cooling, slice the sundried tomatoes and fresh basil leaves into small pieces. Once the steaks are cool to the touch, place them on a serving platter and, using your hands, break apart the prosciutto into smaller pieces and place them over the steaks. Top each steak with half of the burrata cheese. Spread the burrata over the steak. Sprinkle top of Burrata with the chopped sundried tomatoes and fresh basil, drizzle with the oil from the sundried tomatoes and then drizzle with some balsamic glaze.
Notes
- As an appetizer, the dish serves 6 for 2 cauliflower steaks and serves 4 as a side dish.
- About salt: Because we are adding prosciutto, which is already salty, and because we are adding balsamic glaze and sundried tomatoes, I personally don't salt the cauliflower steaks and simply season them with paprika and ground black pepper. Plus, if you are using seasoned breadcrumbs, they also contain some salt. However, you could season it with salt a little bit if you prefer, of course.
- 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. - It's not necessary to bread the steaks, but I did try making them both ways, and the conclusion from my taste testers was that it is in fact better breaded - yet still good if you prefer it with fewer calories, without dredging in breadcrumbs and dipping in egg.
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