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Cauliflower "Caviar" with Frizzled Prosciutto

Photo: John Autry; Styling: Leigh Ann Ross
Yield 12 servings (serving size: 2 filled leaves)

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)

Nutrition 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

How to Make It

  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.