Roasted Cauliflower with Prosciutto, Capers, and Almonds

If you’ve been hunting for a Keto Roasted Cauliflower recipe that isn’t boring, you are going to be obsessed with this flavor combination. I love how the salty prosciutto and tangy capers totally transform the cauliflower, making this the ultimate low-carb side dish for busy weeknights. It takes literally five minutes to prep—especially if you grab a bag of precut florets—and the roasted almonds add that satisfying crunch we all crave. Whether you’re staying strict Keto or just want a delicious veggie plate, this roasted cauliflower with prosciutto and almonds feels fancy without any of the fuss!

Ingredients

• 12 oz (340.2 g) cauliflower florets

• 2 tbsp (28 g) leftover bacon grease or olive oil

• Pink Himalayan salt (to taste)

• Freshly ground black pepper (to taste)

• 2 oz (56.7 g) sliced prosciutto, torn into small pieces

• 0.25 cup (30 g) slivered almonds

• 2 tbsp (17 g) capers, drained

• 2 tbsp (10 g) grated Parmesan cheese

Directions

1. Preheat your oven to 400°F (200°C). Prepare a baking pan by lining it with a silicone baking mat or parchment paper.
2. Place the 12 oz (340.2 g) of cauliflower florets into the baking pan. Add the 2 tbsp bacon grease (or olive oil). Season generously with Pink Himalayan salt and freshly ground black pepper. If using oil, ensure you drizzle it evenly before seasoning.
3. Roast the cauliflower in the preheated oven for 15 minutes.
4. Remove the pan briefly to stir the cauliflower, ensuring all sides are coated in the fat. Scatter the 2 oz (56.7 g) of torn prosciutto pieces evenly throughout the pan.
5. Add the 0.25 cup slivered almonds and the 2 tbsp capers to the mixture. Stir gently to combine everything.
6. Sprinkle the 2 tbsp grated Parmesan cheese over the top of the mixture.
7. Return the pan to the oven and roast for another 10 minutes, or until the cauliflower is tender and the prosciutto is crispy.
8. Divide the mixture between two plates using a slotted spoon to leave any excess grease behind in the pan. Serve immediately.

Nutrition Facts

• Calories: 337 kcal

• Total Fat: 27.5 g

• Total Carbohydrates: 12.1 g

• Dietary Fiber: 5.2 g

• Net Carbohydrates: 6.9 g

• Protein: 14.7 g

👩‍🍳 Pro Tips for Perfect Roasted Cauliflower

• Don’t Fear the High Heat: We roast at 400°F (200°C) for a reason! High heat caramelizes the natural sugars in the cauliflower, giving it that nutty, slightly sweet flavor. If your oven runs cool, don’t be afraid to bump it up to 425°F (220°C) to get those golden-brown edges.

• Watch the Salt: This recipe uses a “salty trinity” of ingredients: prosciutto, capers, and Parmesan. Because these pack a serious punch of sodium on their own, go very light when seasoning the raw cauliflower with the Pink Himalayan salt in step 1. You can always add a pinch more at the table, but you can’t take it out!

• The “Crowding” Rule: Give your florets room to breathe. If you crowd the cauliflower into a pile, the moisture gets trapped and the florets will steam instead of roast. If your baking sheet looks too full, split the batch onto two pans to ensure everything gets crispy.

• Nut Variations: If you don’t have slivered almonds on hand, macadamia nuts or pine nuts are excellent high-fat, low-carb substitutes. Just keep an eye on pine nuts, as they brown much faster than almonds.

• Crispy Prosciutto Hack: The recipe calls for adding the prosciutto partway through. This is key! If you add it at the very beginning, it might burn before the cauliflower is tender. Adding it in the last 10 minutes ensures it turns into perfectly crispy “chips” without charring.

🙋‍♀️ Frequently Asked Questions

Can I use frozen cauliflower for this recipe? Yes, you can use frozen cauliflower, but the texture will be softer than fresh. To get the best results, do not thaw it first. Toss the frozen florets in the oil and seasonings and roast them straight from the freezer. You may need to add 5–10 minutes to the initial roasting time to ensure the water evaporates and the edges get crispy.

Is prosciutto keto-friendly? Absolutely! Prosciutto is an excellent option for the keto diet because it is high in fat and protein while having zero carbohydrates. Unlike some cured meats that use sugar in the curing process, traditional prosciutto is typically cured only with salt.

How do I reheat roasted cauliflower without it getting soggy? Avoid the microwave if you want to keep that roasted crunch! Reheat your leftovers in a skillet over medium heat for 3–4 minutes, or pop them back into an oven (or toaster oven) at 350°F (175°C) for about 5–8 minutes.

Can I make this recipe in an Air Fryer? Yes! To make this in an air fryer, toss the cauliflower with the oil and salt, then air fry at 390°F (200°C) for 10–12 minutes, shaking the basket halfway through. Add the prosciutto, almonds, and capers, then air fry for another 2–3 minutes until the prosciutto is crispy and the cheese is melted.

What can I serve with this dish? This recipe is rich enough to be a light main course, but it pairs perfectly as a side dish for grilled steak, roasted chicken thighs, or pan-seared salmon. The salty, savory flavors cut through rich meats beautifully.

I’m dairy-free. What can I use instead of Parmesan? For a dairy-free or Paleo version, you can simply omit the cheese or swap it for Nutritional Yeast. This will give you that similar cheesy, umami flavor profile without the dairy.

Conclusion

I really hope this Keto Roasted Cauliflower makes it into your regular dinner rotation! It’s honestly one of those rare low-carb side dishes that feels indulgent enough to eat on its own, thanks to that incredible salty-crunchy combo of prosciutto and almonds. Whether you’re meal prepping for the week or just need something quick and fancy for guests, this recipe proves that eating healthy doesn’t have to be boring. If you give it a try, please leave a star rating in the recipe card below or tag me on Instagram—I’d love to see how yours turned out!