Cauliflower Caviar With Frizzled Prosciutto

• 4 cups coarsely chopped cauliflower florets (about 2 pounds)
• 5 teaspoons olive oil, divided
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 4 ounces prosciutto, chopped
• 1 tablespoon minced garlic
• 1 tablespoon sherry vinegar
• 1/4 cup chopped fresh parsley
• 24 belgian endive leaves (about 2 small heads)

1. Preheat oven to 400u0b0.
2. Arrange cauliflower florets in a single layer in a 13 x 9-inch metal baking pan. Drizzle with 1 tablespoon olive oil; sprinkle with black pepper and kosher salt, tossing to combine. Bake at 400u0b0 for 40 minutes or until cauliflower is lightly browned.
3. Heat remaining 2 teaspoons oil in a small skillet over medium heat. Add prosciutto to pan; saute 10 minutes or until crisp, stirring occasionally. Add garlic to pan; saute 1 minute. Drain on paper towels.
4. Combine cauliflower mixture, prosciutto mixture, and vinegar in a large bowl; coarsely mash with a fork. Stir in chopped parsley. Spoon 2 tablespoons cauliflower mixture into each endive leaf. Serve warm or at room temperature.

cauliflower, olive oil, freshly ground black pepper, kosher salt, garlic, sherry vinegar, parsley, endive

Taken from www.myrecipes.com/recipe/cauliflower-caviar (may not work)