Cauliflower with Herbs & Ricotta Sauce

Heat pine nuts in a deep skillet (at least 2-quart) over medium with no oil. Stir occasionally, keeping the pine nuts in one layer as they begin to sizzle and brown. When most of the nuts are golden (if a few are burned, it’s okay), place nuts on a paper towel to cool. Nuts should toast in five to ten minutes.

Lay the prosciutto in one flat layer in the same skillet, reducing heat to just above medium-low. Slowly cook, turning occasionally and rearranging slices, until most of the fat has rendered and the slices are visibly browning but not burning. This should take about ten minutes.

While the prosciutto cooks, heat a medium pot of water over high heat. Have the cauliflower florets, a colander, and a slotted spoon nearby. Roughly chop and combine the mint and basil in a bowl. Set out the peas, Parmesan, and ricotta.

When the prosciutto is done, remove it to a paper towel to drain excess fat. Add cauliflower to the boiling water and cook for 6 minutes, which will be al dente and slightly softened from its raw state. Remove it from the water with a slotted spoon to the colander, then rinse with cold water to stop the cooking. Leave the pot of water on the stove—you’ll need it for the sauce.

Heat the oil in the skillet over medium high and add peas once oil is hot. Cook peas for 3 to 5 minutes, until thawed and warmed. Reduce heat to medium low and add ricotta, Parmesan, fresh herbs (reserve a little for garnish), 2 tablespoons of the cauliflower cooking water, salt and pepper. Stir until combined, warmed, and resembling a thin paste/thick sauce. Add cauliflower and stir for a few more minutes to coat in the sauce and warm the cauliflower. If the ricotta is really clumping around the peas, add a little more water a tablespoon at a time to smooth it out. Turn off heat.

Gently chop or crumble the prosciutto by hand into bite size pieces.

Serve the cauliflower in bowls topped with the reserved herbs, crumbled prosciutto and pine nuts.