This cauliflower bake with blue cheese and prosciutto is a great appetizer as well as side. Turn ordinary vegetables into something extraordinary!
Have you ever made a cauliflower bake? If you have, you might be wondering why this one looks completely different. Well, the reason is that this is not your traditional cauliflower bake recipe. This one uses cauliflower that has been processed into fine crumbs.
I have to admit that this cauliflower bake was originally meant to be something completely different. Cauliflower fritters, in case you were wondering. Fritters like these carrot and broccoli fritters. My mom would make cauliflower patties for us when we were kids.
So one day I was craving them bad and I just couldn’t wait to make them. Now a smart move would be this: 1. Call my mom and ask for the recipe 2. Make them following the recipe!
What can I tell you? I did that…just the other way round. First I made them. Well, I tried but they did not look like patties. They did not hold together. I was getting inpatient and only then I called my mom. She told me she normally cooks the cauliflower first.
Well, because it was too late already I decided to create something different. And that was how this cauliflower bake recipe was born.
I had some blue cheese and prosciutto in the fridge so figured they would bring this cauliflower bake to a whole new level. And they did indeed!
I think that everything tastes better with prosciutto. Take this roasted brussels sprouts salad. It would not be the same if you omitted this delicious Italian ham.
Now if you are looking for more appetizer ideas I recommend checking out this creamy chickpea soup. It’s a great soup and tastes amazing when you top it with seeds, cheese or croutons.
How to make cauliflower bake
Carrots, cauliflower, parsley, egg, breadcrumbs and seasoning are combined in a bowl first. Throw this mixture in a large frying pan and sauté. When this is done, stir in fresh parsley.
Then you have two options: First is the one I used in this video. Fill a sandwich tin with half of the cauliflower mixture. Press the mixture down and cover with crumbled cheese and prosciutto. Bear in mind that both ingredients are quite salty so don’t overdo it. Now cover this with the rest of the mixture, press down hard and bake. Option 2: Stir crumbled cheese and prosciutto pieces into the cauliflower mixture and now fill the sandwich tin.
This cauliflower bake can be eaten as an appetizer or a side. You can enjoy it warm as well as cold but I personally like it warm.
For a vegetarian option, simply omit Parma ham.
- Blue Cheese – use goat cheese instead. You could use mozzarella as well.
- Prosciutto – if you can hands on Spanish jamon, give it a try, it will be equally delicious.
- Breadcrumbs – you can omit these, if you don’t have them on hand.
- Parsley – if you prefer cilantro, use it instead of parsley.
- Olive Oil – sunflower or vegetable oil will work well but I recommend using olive oil, if you have it.
Check out our video for how to make Cauliflower Bake:
Cauliflower Bake with Blue Cheese & Prosciutto
- 1 pounds Cauliflower (450 grams)
- 3 Carrots
- 1 Small Onion , diced
- 2 tablespoons Bread Crumbs
- 1 Egg
- ¼ cup Fresh Flat Leaf Parsley , finely chopped
- Salt & Pepper to taste
- ¼ cup Blue Cheese
- 4 Prosciutto , thin slices
- 4 tbsp olive oil
- Wash, peel and grate carrots. Wash cauliflower and remove any green parts. Cut it into smaller pieces and process in a food processor until crumb like texture.
- In a large bowl, mix carrots, processed cauliflower, seasoning, diced onion, breadcrumbs and egg.
- In a frying pan, heat the oil and sauté the cauliflower mixture for about 5 minutes, stirring occasionally. When ready, stir in fresh parsley.
- Line a square sandwich pan with baking parchment paper or tin foil. Fill the bottom with half of the cauliflower mixture. Press it down with the back of a spoon. Add prosciutto that you have torn into smaller pieces & crumbled cheese. Cover this with the rest of the cauliflower mixture and press down again.
- Bake in a preheated oven at 400°F/200°C for 15 minutes.
- Serve as an appetizer or side dish.