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.
This is an amazing crowd pleaser that comes together quickly.The recipe easily doubles, and you can substitute a number of things for the prosciutto (although it is decidedly the best choice). Use bacon, turkey ham, other hams... cilantro or other herbs instead of parsley. It is absolutely delicious! Be sure not to chop the cauliflower too finely, or it browns too much and doesn't mash well.
Great appetizer - use at least two heads of cauliflower, wished I had more. Served it room temperature and very well received by everyone in attendance! Good flavors considering how quick it is to make (after roasting the cauliflower...)