Delicious! I found it difficult to mash with a fork but a few pulses in the food processor created a great texture.
Cauliflower "Caviar" with Frizzled Prosciutto
Photo: John Autry; Styling: Leigh Ann Ross
Yield: 12 servings (serving size: 2 filled leaves)
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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
- 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.
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Cauliflower "Caviar" with Frizzled Prosciutto Recipe at a Glance