Crispy Prosciutto-Wrapped Cauliflower
Crispy Prosciutto-Wrapped Cauliflower Bites
Erin McDowell

The holidays are fast approaching, which means the need for impressive cocktail fare will soon be upon us. We think your guests deserve a step up from pigs in a blanket (come to think of it, so do you). Instead, try this simple, savory appetizer made with only seven ingredients (you probably have at least five of them on hand). Here, tender, creamy cauliflower is wrapped in thin slices of prosciutto and cooked until crisp. The hardest part is keeping your hands off ’em before the party starts.

8 to 10 appetizer servings

1 small head cauliflower

½ cup tomato paste

2 tablespoons white wine

½ teaspoon black pepper

½ cup grated Parmesan cheese

20 slices prosciutto

6 tablespoons extra-virgin olive oil

1. Prepare the cauliflower: Trim away the base of the cauliflower, including any green leaves. Cut the cauliflower in half, then cut the halves into 1-inch-thick slices. Cut the slices into 2 or 3 bite-size pieces, depending on the size of the slice.

2. Bring a large pot of salted water to a boil. Blanch the cauliflower in the water until nearly tender, 3 to 5 minutes. Drain the cauliflower well and pat dry with paper towels.

3. In a small bowl, mix the tomato paste with the white wine and black pepper to combine. Spread 1 teaspoon onto the sides of each piece of cauliflower, then sprinkle with 1 teaspoon of Parmesan. Gently wrap a prosciutto slice around each piece of cauliflower, pressing lightly at the end to secure (it should stick well to the tomato-paste mixture).

4. Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil is hot, add the cauliflower and cook until the prosciutto is crisp and golden, 3 to 4 minutes per side. Repeat with additional oil and cauliflower until all the pieces are cooked. Let cool slightly, then serve immediately.

215 calories

15g fat

5g carbs

14g protein

3g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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