- 8
- 45 mins
Ingredients
- 1 small head cauliflower
- 1/2 cup tomato paste
- 2 tablespoons white wine
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 20 slices prosciutto
- 6 tablespoons extra-virgin olive oil
Preparation
Step 1
1. Prepare the cauliflower: Trim away the base of the cauliflower, including any green leaves. Cut the cauliflower in half, then cut the halves into 1-inch-thick slices. Cut the slices into 2 or 3 bite-size pieces, depending on the size of the slice.
2. Bring a large pot of salted water to a boil. Blanch the cauliflower in the water until nearly tender, 3 to 5 minutes. Drain the cauliflower well and pat dry with paper towels.
3. In a small bowl, mix the tomato paste with the white wine and black pepper to combine. Spread 1 teaspoon onto the sides of each piece of cauliflower, then sprinkle with 1 teaspoon of Parmesan. Gently wrap a prosciutto slice around each piece of cauliflower, pressing lightly at the end to secure (it should stick well to the tomato-paste mixture).
4. Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil is hot, add the cauliflower and cook until the prosciutto is crisp and golden, 3 to 4 minutes per side. Repeat with additional oil and cauliflower until all the pieces are cooked. Let cool slightly, then serve immediately.