Cauliflower Crowns with Pesto and Prosciutto
heads cauliflower (about 1 1/2 lb. each)
cup snipped fresh parsley
cup smoked walnuts or almonds
cup olive oil
teaspoon red wine vinegar
tablespoons butter, melted
tablespoons diced prosciutto or bacon (1 oz.)
Fresh flat-leaf parsley sprig (optional)
- Wash cauliflower heads and remove leaves and woody stems. Break each cauliflower heat into 6 to 8 clusters. In 6-quart Dutch oven cook cauliflower, covered, in a small amount of boiling salted water about 8 to 10 minutes. Drain. Transfer to a covered storage container and chill up to 24 hours.
- Meanwhile, for pesto, in a food processor bowl or blender container combine snipped parsley, walnuts or almonds, oil, tarragon, garlic, and vinegar. Cover and process or blend with several on-off turns until smooth. Transfer to a storage container and cover and chill.
- Place cauliflower in a microwave safe 2-quart oval baking dish. Microcook on 100 percent power (high) for 4 to 6 minutes, turning dish once. Drizzle melted butter over cauliflower. Pour half of the pesto around base of cauliflower and pass remainder. Makes 12 side-dish servings.
From the Test Kitchen
To serve right away:
Cauliflower and pesto may be served without chilling.
Nutrition Facts(Cauliflower Crowns with Pesto and Prosciutto)
- Per serving:
- 155 kcal cal.,
- 15 g fat
- (3 g sat. fat,
- 5 mg chol.,
- 69 mg sodium,
- 5 g carb.,
- 2 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet