Cauliflower "Caviar" with Frizzled Prosciutto

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    Consider substituting bacon for the prosciutto!


  1. 4 c coarsely chopped cauliflower florets (about 2 lbs)
  2. 5 t olive oil, divided
  3. 3/4 t fresh black pepper, ground
  4. 1/4 t kosher salt
  5. 4 oz prosciutto or bacon, chopped
  6. 1 T garlic, minced
  7. 1 T sherry vinegar or champagne vinegar
  8. 1/4 c fresh parsley, chopped
  9. 24 belgian endive leaves (about 2 small heads)


  1. Preheat oven to 400°F.
  2. Arrange cauliflower florets in a single layer in a 9x13 inch metal baking pan.
  3. Drizzle with 1 T olive oil; sprinkle with pepper and salt tossing to combine.
  4. Bake at 400°F for 40 minutes or until cauliflower is lightly browned.
  5. Heat remaining 2 t oil in a small skillet over medium heat. Add prosciutto to pan; saute until crisp; stirring occasionally. (Be careful not to burn the prosciutto.)
  6. Add garlic to pan; saute 2 minutes. Drain on paper towels.
  7. Combine cauliflower mixture, prosciutto mixture, and vinegar in a large bowl; coarsley mash with a fork.
  8. Stir in chopped parsley.
  9. Spoon 2 T cauliflower mixture into each endive leaf.
  10. Serve warm or at room temperature.

Picture of Recipe

Cauliflower "Caviar" with Frizzled Prosciutto - Picture of Recipe
Serves: 24
Course: Appetizer
Key Ingredient: Vegetables,Prosciutto,Lettuce
Difficulty: 2 - Medium
Make Ahead: Yes,
Prep Method: Stovetop
Themes/Holidays: Easter

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