Appetizer & First Course
6 slices prosciutto, cut into quarters
4 1/2 tbsp. olive oil
10 oz. cauliflower, chopped small about 1/4 inch
6 garlic cloves, minced
1/4 tsp chili flakes
1 cup heavy cream
1 oz. finely grated Parmesan cheese
Salt and pepper
1 mini muffin tin that holds 24 "
Spray the muffin tin with vegetable spray and line each cup with 1/4 slice of Prosciutto.
In a hot sauté pan, sauté the cauliflower in the olive oil for 1 minute. Add the garlic and chili flakes sauté for 1 more minute.
Remove from the pan and let cool. After the cauliflower has cooled, divide between each prosciutto lined muffin cup.
Combine the cream and eggs in a bowl, whisk together, season with salt and pepper.
Divide this mixture between the muffin cups. Sprinkle the Parmesan cheese over each cup. Place the muffin tin on a sheet pan and bake in a 375 degree oven for 5 minutes, rotate the pan 180 degrees and bake another 5 minutes.
Remove from the oven, let cool in the pan for 10 minutes. Take the bites out of the pan with a small knife and serve.