Cauliflower Crowns with Pesto and Prosciutto

Cauliflower Crowns with Pesto and Prosciutto + enlarge image
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2 users rated this recipe an average rating of 2.0
Makes:
12 servings
Yields:
12 side-dish servings
Prep:
30 mins
Chill:
Up to 24 hrs
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Cauliflower Crowns with Pesto and Prosciutto

Ingredients
2
heads cauliflower (about 1 1/2 lb. each)
1
cup snipped fresh parsley
1/2
cup smoked walnuts or almonds
1/2
cup olive oil
2
tablespoons fresh tarragon or 2 teaspoons dried tarragon, crushed
1
teaspoon red wine vinegar
2
tablespoons butter, melted
2
tablespoons diced prosciutto or bacon (1 oz.)
 
Fresh flat-leaf parsley sprig (optional)

Directions

  1. 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.
  2. 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.
  3. 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
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