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.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
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.