Cauliflower "Caviar" with Frizzled Prosciutto

Photo: John Autry; Styling: Leigh Ann Ross

Yield: 12 servings (serving size: 2 filled leaves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 59
  • Fat: 3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.8g
  • Carbohydrate: 4.8g
  • Fiber: 2.2g
  • Cholesterol: 6mg
  • Iron: 0.6mg
  • Sodium: 205mg
  • Calcium: 21mg

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)

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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. 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.
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