Cauliflower Caviar with Frizzled Prosciutto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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) |
Directions:
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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