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Warm Cauliflower and Prosciutto Salad with Chevre

This warm cauliflower and prosciutto salad is delicious and creamy, thanks to the chevre. It’s easy to make and hearty for the cold months.

warm cauliflower and prosciutto salad with chevre

In the wintertime, your body craves warming, grounding foods. But after a while, those heavier foods can leave you feeling a bit, well, heavy.

And the citrusy, bright salads you would normally crave in the summertime just won’t cut it at this time of year. Blame it on the rain, snow and blustery wind, right?

Well, I hate to rub in the fact that I’m in gorgeous summer weather at the moment…so I’ve whipped up something special for you. The best of both worlds, a warming cauliflower and prosciutto salad!

You’ll have to excuse the shadowy photos (I don’t travel with all my photo gear), but I just couldn’t wait till I got back to send you this one.

Sauté some thinly chopped cauliflower and brussels spouts, add some heartiness with prosciutto and cheesy goodness with the chevre – and you’ve got yourself one fine winter salad. A warming cauliflower and prosciutto salad.

If you’re dairy-free, you can easily omit the chevre, but if you tolerate dairy, you’re in luck. ‘Cause this one is a goody!

Enjoy!

warm cauliflower and prosciutto salad with chevre

 

Warm Cauliflower and Prosciutto Salad with Chevre
 
This warm cauliflower and prosciutto salad is delicious and creamy, thanks to the chevre. It's easy to make and hearty for the cold months.
Author:
Serves: 4-5
INGREDIENTS
  • ½ head cauliflower
  • ½ lb brussel sprouts
  • 6 slices prosciutto
  • 4 cloves garlic, minced
  • 2 tbsp chevre
  • 3 tbsp olive oil (separated 2 tbs + 1 tbs)
  • sea salt and pepper
INSTRUCTIONS
  1. Thinly slice the cauliflower and brussel sprouts, set aside.
  2. Heat 2 tablespoons oil in a large sautee pan over medium heat. Add the prosciutto and cook 1-2 minutes each side, until crispy. Remove and place on a paper towel to drain and cool.
  3. Add the cauliflower and brussel sprouts to the pan. Drizzle one more tablespoon of olive oil on top. Cook for 5-7 minutes, while stirring frequently. Add the garlic and cook for another minute. Crumble the chevre and cook for another 1-2 minutes, until well combined.
  4. Top with the crumbled prosciutto and salt and pepper before serving.

Other recipes you might like:

Cauliflower Fried Rice

Irish Lamb Stew

Spaghetti Squash with Broccolini and Truffle Oil

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