Cauliflower "Caviar" with Frizzled Prosciutto

Cauliflower "Caviar" with Frizzled ProsciuttoRecipe
Photo: John Autry; Styling: Leigh Ann Ross


12 servings (serving size: 2 filled leaves)

Recipe from

Cooking Light

Nutritional Information

Calories 59
Fat 3 g
Satfat 0.6 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 3.8 g
Carbohydrate 4.8 g
Fiber 2.2 g
Cholesterol 6 mg
Iron 0.6 mg
Sodium 205 mg
Calcium 21 mg


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)


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.