Monday, November 28, 2011

Roasted Cauliflower with Crisped Prosciutto


A new and exciting alternative for the oft-disdained cauliflower!  The roasted cruciferous shares the spotlight with crispy prosciutto (lean Italian bacon), Gruyere cheese, and parsley.  

The endive leaves act as little boats in which to serve the cauliflower mixture as an appetizer.  However, if you go shopping with young children and are easily distracted by said children bailing from the grocery cart as you are in mid-reach for the endive and you accidentally grab romaine lettuce instead, like I did, it's OK.  The romaine leaves will hold the cauliflower, but just not as quaintly.  You can also toss the cauliflower-prosciutto mixture with pasta for a lovely entree. 

Here's the printable!

Roasted Cauliflower with Crisped Prosciutto
Makes 3-1/2 cups

3 tablespoons olive oil, divided
1 large head of cauliflower, cut into florets (about 3 cups)
2 teaspoons balsamic vinegar
Black pepper and kosher salt, to taste
4 ounces prosciutto (or bacon), chopped (this is about 8-10 strips)
1 tablespoon minced garlic (about 3 large cloves)
1 cup shredded Swiss or Gruyere cheese
1/4 cup fresh chopped parsley (about a handful)
24 leaves of endive (optional)

Preheat oven to 425 degrees.  Line a rimmed baking sheet with parchment paper.  Arrange cauliflower florets on parchment paper, and drizzle with one tablespoon of the olive oil and the balsamic vinegar.  Add salt and pepper to taste.  Toss well to combine.  Roast cauliflower for 15 minutes, stirring once.  Cauliflower should be slightly brown.  Remove and cool.

Heat the remaining 2 tablespoons olive oil in a skillet over medium heat.  Add the prosciutto to the pan and saute 10 minutes until crisp.  (Skip using the additional oil if you are using American bacon.)  Add garlic to pan; saute for an additional minute.  Drain prosciutto-garlic mixture on a paper towel.

Chop cauliflower florets into small pieces.  Place in medium bowl, and add cheese and parsley.  Stir well.  Add prosciutto mixture.  Mix again.  Add 2 tablespoons to each endive leaf, if using.  Serve.  (Or eat it as is.)

(Alternatively, you can toss the cauliflower mixture with 1/2 pound of cooked pasta (Farfalle would be a lovely choice here), drizzle with a little extra olive oil and balsamic vinegar, and serve.)

Either way, enjoy it!



From "Delicious Dishes Made Easy...Boar's Head'

1 comments:

Rita said...

If it included prosciutto it has to be good; great presentation.
Rita