Cauliflower Steak with Prosciutto and Burrata

5 from 1 vote

Cauliflower Steak with Prosciutto and Burrata

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.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch

Cuisine: Italian-Inspired

Servings: cauliflower steaks

Calories: 408kcal

Author: Irina

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

Get Recipe Ingredients

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.

Nutrition