Cauliflower "Caviar" with Frizzled Prosciutto

By Heritage330

Mark Bittman, Cooking Light

NOVEMBER 2010

Ingredients

• 4 cups coarsely chopped cauliflower florets (about 2 pounds)
• 5 teaspoons olive oil, divided
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 4 ounces prosciutto, chopped
• 1 tablespoon minced garlic
• 1 tablespoon sherry vinegar
• 1/4 cup chopped fresh parsley
• 24 belgian endive leaves (about 2 small heads)

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 400°.

2. Arrange cauliflower florets in a single layer in a 13 x 9-inch metal baking pan. Drizzle with 1 tablespoon olive oil; sprinkle with black pepper and kosher salt, tossing to combine. Bake at 400° for 40 minutes or until cauliflower is lightly browned.

3. Heat remaining 2 teaspoons oil in a small skillet over medium heat. Add prosciutto to pan; sauté 10 minutes or until crisp, stirring occasionally. Add garlic to pan; sauté 1 minute. Drain on paper towels.

4. Combine cauliflower mixture, prosciutto mixture, and vinegar in a large bowl; coarsely mash with a fork. Stir in chopped parsley. Spoon 2 tablespoons cauliflower mixture into each endive leaf. Serve warm or at room temperature.