1/2 head cauliflower
1/2 lb brussel sprouts
6 slices prosciutto
4 cloves garlic, minced
2 tbsp chevre
3 tbsp olive oil, separated 2 tbs + 1 tbs
salt and pepper, to taste


1.Thinly slice the cauliflower and brussel sprouts, set aside.
2.Heat 2 tablespoons oil in a large sautee pan over medium heat. Add the prosciutto and cook 1-2 minutes each side, until crispy. Remove and place on a paper towel to drain and cool.
3.Add the cauliflower and brussel sprouts to the pan. Drizzle one more tablespoon of olive oil on top. Cook for 5-7 minutes, while stirring frequently. Add the garlic and cook for another minute. Crumble the chevre and cook for another 1-2 minutes, until well combined.
4.Top with the crumbled prosciutto and salt and pepper before serving.

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