Roman Style Purple Cauliflower
Most ingredients are available in the market!
2 heads Purple Cauliflower
3 tbsp plus 4 oz (1 stick) Sweet Butter
2 tbsp Extra Virgin Olive Oil
4 oz Prosciutto, Cut into thin strips
2 ea Garlic Cloves, Peeled but left whole
1 ea Baguette or any Crusty Italian Bread, cut into 2in squares, 1/2in thick
Salt and Freshly Ground Black Pepper
Method of Preparation
1. Wash the cauliflower and cut off the large stems.
2. Soak the cauliflower in a bowl of cold water for a 1/2 hour.
3. Bring a large pot of cold water to a boil.
4. Add coarse-grain salt to taste, then add the cauliflower and boil for 5 minutes.
5. Transfer the cauliflower to a bowl of cold water to cool for 2 minutes.
6. Put the cauliflower on paper towels to drain, covering them with a dampened cotton dish towel.
7. Heat 3 tbsp of the butter and the oil in a large heavy pot over medium heat.
8. When the butter is completely melted, add the garlic and sauté until it is golden brown, about 4 minutes.
9. Cut the whole flowerets off the heads of the cauliflower, leaving a short piece of stem attached.
10. Cut the remaining small stems into 2in pieces.
11. Discard the garlic and add the prosciutto to the pot.
12. Sauté for 3 minutes, then add cauliflower.
13. Add salt and pepper to taste then gently mix all the ingredients together.
14. Lower the heat and cook for 2 minutes.
15. Meanwhile, melt the remaining 4oz of butter in a frying pan over medium heat.
16. When the butter is completely melted, sauté the bread squares for less than a minute on each side, or until they are lightly golden brown.
17. Season them with salt and pepper.
18. Transfer the bread to a large serving platter and arrange the pieces in a ring around the edge of the platter.
19. When the cauliflower is ready, spoon it inside the ring of bread.
20. Serve hot.
Giuliano Bugialli’s Foods of ITALY