Cauliflower "Caviar" with Frizzled Prosciutto

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Pre-Notes

Consider substituting bacon for the prosciutto!

Ingredients

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)

Instructions

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.