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 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 / 57 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
Instructions
1. Preheat your oven to 400°F / 200°C. Line a baking pan with parchment paper or a silicone mat.
2. Place the cauliflower florets on the prepared pan. Add the bacon grease or olive oil, season with salt and pepper, and toss to coat everything evenly.
3. Roast for 15 minutes.
4. Remove the pan from the oven. Stir the cauliflower and scatter the torn prosciutto pieces throughout the pan.
5. Add the slivered almonds and capers to the mixture and stir gently to combine.
6. Sprinkle the grated Parmesan cheese over the top.
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. Use a slotted spoon to serve immediately, leaving any excess grease behind.
Nutritional Information
• 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
• Give your florets room to breathe. If you crowd the pan, the cauliflower will steam instead of roast. Use two pans if necessary to ensure everything gets crispy.
• Go easy on the salt when seasoning. The prosciutto, capers, and Parmesan are already very salty. You can always add more at the end, but you can’t take it away.
• Add the prosciutto in the last 10 minutes of cooking. This is the key to getting perfectly crispy prosciutto ‘chips’ that don’t burn before the cauliflower is tender.
FAQ
Q: How do I get the prosciutto perfectly crispy without burning it
A: The key to perfectly crispy prosciutto is to add it during the final 10 minutes of cooking. Adding it to the pan along with the almonds and capers ensures it gets crisp and flavorful without burning before the cauliflower is tender.
Q: Why did my roasted cauliflower turn out soggy instead of crispy
A: Soggy cauliflower is typically caused by overcrowding the baking pan. For a crispy result, make sure the florets are in a single layer with plenty of space. If the pan is too full, the cauliflower will steam instead of roast. Use two pans if necessary.
Q: Can I use something other than bacon grease for this recipe
A: Absolutely. While bacon grease adds a savory flavor, olive oil is an excellent substitute. You could also use other high-heat, keto-friendly fats like avocado oil or melted ghee to roast the cauliflower.
