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Ingredients
Method
- 1 cauliflower, leaves and base removed
- Olive oil
- 125g sliced taleggio
- 4 slices of Parma ham
- 4 tbsp creme fraiche
- 100g grated gruyere cheese
- Rocket leaves, to serve
- Preheat the oven to 220C. Cut the cauliflower head in even quarters, place on a baking sheet and brush with oil and seasoning. Cover with foil and bake for 15 mins. Reduce the heat to 200C, remove the foil and bake for 10 mins more.
- Remove from the oven and turn the cauliflower pieces over, then top with even amounts of the taleggio, Parma ham and creme fraiche. Sprinkle with gruyere and bake for 10 mins more, or until golden and melty. Serve immediately with the rocket leaves on the side.
30 mins
2 serving
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