Submitted by: Melissa Pruitt
Prep Time: 10 Minutes
Cook Time: 0 Seconds
Servings: 8
Super yum! If you're afraid of flavor don't eat :) I'm a flavor freak and this hit the spot!
4 c. cauliflower
3 tsp. coconut oil
3/4 tsp. black pepper
1/4 tsp. sea salt
4 oz. uncured bacon
1 tbsp. garlic
1/4 c. fresh parsley
1/2 c. pepper jack cheese
24 sml. endive, fresh, organic
1 tbsp. balsamic vinegar
Preheat oven to 400°.
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 400° for 40 minutes or until cauliflower is lightly browned.
Heat remaining 2 teaspoons oil in a small skillet over medium heat. Add prosciutto to pan; sauté 10 minutes or until crisp, stirring occasionally. Add garlic to pan; sauté 1 minute. Drain on paper towels. Combine cauliflower mixture, prosciutto mixture, pepperjack cheese 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.
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