Method

Preheat the oven to 180 degrees C.

Place the slices of prosciutto on a baking tray and bake for about 10 minutes, or until completely crisp.

In the meantime, heat the stock in a large saucepan, add the cauliflower florets and garlic and cook until tender. Drain and keep warm.

Remove the crisp prosciutto slices from the tray and break them into fairly large shards. Pour the fat from the baking tray into a small pan and heat. Drop the sage leaves in the boiling fat and cook until crisp. Remove and drain on a sheet of kitchen paper.

Toss the cauliflower in the leftover fat.

Serve the florets on a platter and garnish with the prosciutto and sage.

Recipe from Marlene van der Westhuizen’s Secrets of a French Cooking Class, published by Bookstorm.