Prep
10minCook
15minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 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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