Roasted Parmesan Prosciutto Cauliflower

Ingredients
4 cups cauliflower florets (1 head)
4 ounce piece Prosciutto, diced
1/4 cup fat-free low-sodium chicken broth
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 teaspoon red pepper flakes
1 cup grated Parmesan
1 Garlic Glove
2 tablespoons dried cranberries or dates
2 tablespoons chopped pistachios or almonds
1 teaspoon grated orange zest
2 tablespoons chopped fresh parsley
1/8 teaspoon freshly grated nutmeg
1/3 cup Pine nuts, toasted (optional)

Directions
Preheat the oven to 350 degrees F.

1. Bring a large pot of salted water to a boil over high heat.
2. Blanch the cauliflower for 2 minutes.

3. Transfer cauliflower to buttered 9 by 13 baking dish and let cool (5 min)

4. In a small skillet, heat oil over medium-high heat, brown prosciutto (2 min)
5. Add garlic until soft, (2 min) (add pine nuts if you wish)
6. Add Cauliflower, broth, cranberries, pistachios, orange zest and parsley, simmer
7. Add nutmeg, salt & pepper to taste and spread cauliflower on baking seat.
8. Bake until cauliflower is cooked, about 25 minutes.
9. Dust with Pistachio and Chopped Almond

Prep:    10 min
Cook:   35 min
Service: Warm

Substitutions & Suggestions
You can add another flavor element by choosing Dates over Cranberries and infusing toasted pine nuts to the recipe. If you choose to add Pine nuts, add with garlic after browning Proscuitto