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5 from 2 votes
Cauliflower Alfredo Bake in an oval gratin dish on a counter with a red towel wrapped around the pan and a spoon sticking out.
Cauliflower Alfredo Bake with Crispy Prosciutto & Roasted Cherry Tomatoes
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Cauliflower Alfredo Bake is your gluten-free answer when you're craving classic Fettucine Alfredo but don't want the pasta. Roasted tomatoes add a sweet note and the delicious cream sauce coats everything in a delicate yet decadent manner.
Course: Entrées, Side Dishes
Cuisine: American, Italian
Keyword: Gluten Free
Servings: 4
Calories: 723 kcal
  • 2 cups cherry tomatoes
  • olive oil
  • salt and freshly ground black pepper
  • 1 large head cauliflower
  • ½ cup unsalted butter
  • 1 cup heavy cream
  • cups Parmigiano-Reggiano cheese divided
  • 4 ounces thinly sliced prosciutto
  • chopped fresh parsley
  1. Pre-heat the oven to 350°Toss the cherry tomatoes with olive oil and season with salt and freshly ground black pepper. Place them on a baking sheet and roast for 20 minutes, stirring halfway through the cooking time. Remove the tomatoes from oven and set aside.
  2. Cut the cauliflower into bite-sized florets. Bring a large pot of salted water to a boil. Blanch the cauliflower in the boiling water for 10 minutes. Drain and set aside.
  3. Combine the butter and cream in a skillet over low heat. Bring the two to a simmer and continue to simmer gently for 10 minutes. Stir in 1¼ cups of the Parmigiano-Reggiano cheese and continue to simmer for another minute or two, until the sauce has thickened. Season to taste with freshly ground black pepper.
  4. Place the blanched cauliflower and the roasted tomatoes in a greased 4-quart. baking dish. Pour the alfredo sauce over the vegetables evenly and top with the remaining Parmesan cheese. Tear the prosciutto into large pieces and tuck them into the cauliflower. Top with freshly ground black pepper and transfer the baking dish to the oven.
  5. Bake at 350°F for 30 to 40 minutes, until the top is golden brown and the prosciutto is crispy. Sprinkle the chopped parsley on top and serve immediately.
Recipe Notes

If you have any leftovers, and are not trying to limit your carbs, this is also delicious re-heated and served tossed with pasta.

Nutrition Facts
Cauliflower Alfredo Bake with Crispy Prosciutto & Roasted Cherry Tomatoes
Amount Per Serving
Calories 723 Calories from Fat 594
% Daily Value*
Fat 66g102%
Saturated Fat 38g190%
Cholesterol 187mg62%
Sodium 865mg36%
Potassium 727mg21%
Carbohydrates 13g4%
Fiber 3g12%
Sugar 5g6%
Protein 22g44%
Vitamin A 2240IU45%
Vitamin C 86.6mg105%
Calcium 529mg53%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.