Make Ahead

Roasted Cauliflower with Spaghetti Squash and Crisp Prosciutto

October  2, 2010
2 Ratings
  • Serves 6
Author Notes

This dish was created based on my love of the flavors of Italian food. Instead of using pasta, spaghetti squash was used, a sure way to boost veggie intake for my family. Roasting cauliflower florets was one of the best technique to enjoy cauliflowers, they're crisp on the edges yet as the same time, tender. And crisp prosciutto and lots of garlic adds texture and big flavor to an essentially humble dish. —3liz4

What You'll Need
  • 1 large spaghetti squash
  • 1 large head cauliflower, cut into small florets
  • 5 tablespoons extra-virgin olive oil, plus more for roasting cauliflower
  • 4 slices Prosciutto, diced
  • 1/2 teaspoon red pepper flakes
  • 5 garlic cloves, peeled and sliced
  • 1 tablespoon fresh sage leaves, chopped
  • 1/2 cup grated Grana Padano, or more to taste
  1. Preheat oven to 375°F and place a rack in the middle of oven. Scrub the squash well and pierce the flesh with sharp knife all over. Place it in a shallow baking pan and bake in the preheated oven for about 1 hour. Let it cool.
  2. Increase the oven temperature to 400°F. In a large baking pan, toss cauliflower florets with a few tablespoons of the olive oil and season with salt and pepper. Roast until slightly brown and tender, turn them occasionally.
  3. In a large skillet heat 3 tablespoons of the olive oil over medium-high heat, scatter diced Prosciutto and cook until crisp and golden brown, about 4 minutes. Use a slotted spoon to remove prosciutto to a plate; set aside.
  4. Heat 2 tablespoons of the olive oil in the same skillet over medium-high heat and toss sliced garlic, red pepper flakes, and sage; stir and cook for one minute. Remove from heat, combine cauliflower in the skillet.
  5. Cut the squash in half lengthwise with a serrated knife; scoop the seeds and fibrous strings from the center of the squash. Gently scrape the inside of the squash with a fork to shred the pulp into strands. Place the pulp in a large serving bowl, add the garlic-cauliflower mixture, crisp Prosciutto, toss them together, and season with salt and pepper. Before serving, sprinkle grated Grana Padano on top of the dish.

See what other Food52ers are saying.

  • Nicole L Parmiter
    Nicole L Parmiter
  • Margaux
  • CristyLeeNYC
  • rachaelmr
  • Sagegreen

13 Reviews

Nicole L. February 17, 2019
I think it's superfluous to bake the squash at 375, and the cauliflower at 400, separately?

Spaghetti squash cooks beautifully at 400, cut in half, cut side down, and much faster. Then you can cook the cauliflower at the same time and cut the total time down by like, a lot.
Margaux December 22, 2015
I loved the simplicity but fabulous flavors of the pancetta (didn't have prosciutto) cauliflower, garlic, and sage together. The squash didn't cook all the way after an hour so I threw it in cut in half, face down for another 20 mins. A squeeze of lemon at the end brightens it up a bit. We COULD NOT stop eating this! A new favorite for sure.
CristyLeeNYC September 15, 2014
Delicious! I cooked both the squash and cauliflower together at 400, putting the cauliflower in about 20 minutes after the squash. Next time, I'll bump the temp to 425, which should make this meal particularly fast and easy.
rachaelmr October 6, 2011
This was super delicious - thank you!! I always think about cauliflower and spaghetti squash but forget how much I like them - now I can have their loveliness AT THE SAME TIME!! mmmmmm...
ellencf November 7, 2010
Can this be done without the meat? I have to make a dish for an event where there are a lot of vegetarians and this sounds great except for the meat.....
filetmignon October 8, 2010
that sounds so good!!
kimiamaz October 4, 2010
Made this tonight for dinner. Was perfect as I had some spaghetti squash and cauliflower hanging out in the fridge. Even my 14 year old liked it despite an initial protest over squash (and a rebuke bout how I should know she hates squash....). Served it with a baked chicken breast. NO leftovers. I used two slices of applewood smoked bacon diced up instead of the prosciutto (drained most of the fat off) and added about two tablespoons of cream at the end. Sort of made an eggless, pasta free carbonara. THX!
jenmmcd October 4, 2010
I am very excited to try this recipe. Love the unique way to use spaghetti squash.
3liz4 October 4, 2010
thanks! I was skeptical at first using spaghetti squash, but it turned out great
adamnsvetcooking October 2, 2010
I love the sage in here...Definitely a keeper!
3liz4 October 4, 2010
yes, love sage!
Sagegreen October 2, 2010
I love your combinations here!
3liz4 October 4, 2010
thank you!