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John Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
12 servings (serving size: 2 filled leaves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

59 calories; fat 3g; saturated fat 0.6g; mono fat 1.8g; poly fat 0.5g; protein 3.8g; carbohydrates 4.8g; fiber 2.2g; cholesterol 6mg; iron 0.6mg; sodium 205mg; calcium 21mg.