Warm Cauliflower and Prosciutto Salad with Chevre


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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!


warm cauliflower and prosciutto salad with chevre


Warm Cauliflower and Prosciutto Salad with Chevre

5 from 4 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 5
Author: Lisa Bryan


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.


  • 1/2 head cauliflower
  • 1/2 lb brussel sprouts
  • 6 slices prosciutto
  • 4 cloves garlic, minced
  • 2 tbsp chevre
  • 3 tbsp olive oil, separated 2 tbs + 1 tbs
  • salt and pepper, to taste


  • Thinly slice the cauliflower and brussel sprouts, set aside.
  • 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.
  • 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.
  • Top with the crumbled prosciutto and salt and pepper before serving.


Calories: 166kcal | Carbohydrates: 7g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 113mg | Potassium: 377mg | Fiber: 2g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 67mg | Calcium: 44mg | Iron: 1.1mg
Course: Salad
Cuisine: American
Keyword: cauliflower prosciutto salad, Keto Salad, low carb salad
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. This is so my kind of eating!  Anything with prosciutto and anything with goat cheese!  Cauliflower will make me feel all healthy :).  5 stars

  2. Oh, wow! I love this salad, and I am going to make it. I have got a question: can I substitute the chevre?5 stars