I literally stood over the bowl, scooping more into leaf cups that never made it to the plate. This is SO good.
I came across this recipe on Cooking Light applied some modifications and whammo! Holy cow, a tasty treat. I used Vegan ham:
Sautéed these slices with some brown sugar and sea salt to give that more prosciutto flavor. Then this is added to the baked cauliflower (which has a wonderful roasted flavor), along with fresh parsley, red wine vinegar, sea salt and black pepper, all diced and tossed together. YUM!
Just a little tip, I recommend eating them from the less stiff end first and eat your way to the stiffer stem end …to avoid crumbling in your lap…lol that may have been a no-brainer unnecessary tip to some, I learned this by getting crumbled on 😉
Enjoy! The Recipe is Here