In a large skillet, heat the olive oil. Add the cauliflower and garlic and cook over high heat, stirring occasionally, until the cauliflower is lightly golden, 5 to 6 minutes. Stir in the prosciutto and almonds and season with salt and pepper. Transfer to a bowl, sprinkle with the Manchego and serve.
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
You May Also Like
grace parisi,shaved cauliflower with prosciutto and manchego,cauliflower with ham and cheese,cauliflower and almond salad,warm cauliflower salad