Roasted Cauliflower Salad with Prosciutto and Feta

Ingredients

• 1 large head cauliflower, cut into 1-inch thick florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces thinly sliced prosciutto
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 2 tablespoons fresh dill, chopped
• 1/4 cup creamy dressing (mayonnaise or yogurt-based)

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, smoked paprika, salt, and black pepper on a baking sheet.
3. Roast for 20-25 minutes until golden brown and tender, flipping halfway through.
4. While cauliflower roasts, heat a dry skillet over medium heat and cook prosciutto slices for 1-2 minutes until crispy. Set aside to cool.
5. In a large bowl, combine roasted cauliflower, crispy prosciutto, crumbled feta, grated Parmesan, toasted pine nuts, and chopped dill.
6. Drizzle with creamy dressing and toss gently to combine.
7. Serve immediately in a wooden bowl.