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Cauliflower Steak with Prosciutto and Burrata on blue plate

Cauliflower Steak with Prosciutto and Burrata

  • Author:
  • Total Time: 30 minutes
  • Yield: 2 cauliflower steaks 1x


Prosciutto and Burrata cheese topped on a bed of roasted cauliflower steaks sprinkled with sundried tomatoes and drizzled with balsamic glaze. Yum!



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)

45 fresh basil leaves

1/2 teaspoon balsamic glaze


  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 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.

  2. 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.

  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 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.


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.

  • Prep Time: 10
  • Cook Time: 20
  • Category: appetizers
  • Method: oven
  • Cuisine: Italian Inspired

Keywords: Burrata, Cauliflower steaks, Prosciutto, Appetizer Ideas