Roast cauliflower with feta, ham and tomato cream sauce
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 26 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Cauliflower 1 trimmed head 1000 g
- Feta cheese cubed 150 g
- Serrano ham 8 thin slices 80 g
- Tomato sauce prepared 200 g
- Cream about 30% fat 150 g
- Extra virgin olive oil for roasting 25 g
- Water boiling, discarded 2500 g
- Parsley chopped 4 g
- Salt cooking water 3 g
Kitchen tools for this recipe Recommended kitchen tool
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Recommended kitchen utensil
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Remove leaves and the tough bottom of the cauliflower stalk, leaving enough to hold the quarters together. Cut into four and boil in the 2500 g salted water for 8-10 minutes until beginning to soften. Drain thoroughly and discard the water.
-
Preheat the oven to 210°C. Place the quarters on a tray, drizzle with all the oil and roast for 18-22 minutes until golden. Meanwhile, mix the tomato sauce and cream in a saucepan and cook gently for 10 minutes, stirring.
-
Divide all the sauce between four plates, place a cauliflower quarter on each and distribute the feta and ham. Finish with all the parsley and serve hot.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →