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Cauliflower Crowns with Pesto and Prosciutto

Makes: 12 servings Yield: 12 side-dish servings
Prep 30 mins Chill Up to24 hrs
Cauliflower Crowns with Pesto and Prosciutto
  • 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
  • 2  cloves garlic
  • 1  teaspoon  red wine vinegar
  • 2  tablespoons  butter, melted
  • 2  tablespoons  diced prosciutto or bacon (1 oz.)
  •  Fresh flat-leaf parsley sprig (optional)

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 KitchenTo serve right away:
  • Cauliflower and pesto may be served without chilling.
Nutrition Facts (Cauliflower Crowns with Pesto and Prosciutto)
  • Servings Per Recipe 12,
  • cal. (kcal) 155,
  • Fat, total (g) 15,
  • chol. (mg) 5,
  • sat. fat (g) 3,
  • carb. (g) 5,
  • fiber (g) 2,
  • pro. (g) 3,
  • sodium (mg) 69,
  • Percent Daily Values are based on a 2,000 calorie diet

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