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1
Heat pine nuts in a deep skillet (at least 2-quart) over medium with no oil.
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2
Stir occasionally, keeping the pine nuts in one layer as they begin to sizzle and brown.
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3
When most of the nuts are golden (if a few are burned, its okay), place nuts on a paper towel to cool.
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4
Nuts should toast in five to ten minutes.
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5
Lay the prosciutto in one flat layer in the same skillet, reducing heat to just above medium-low.
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6
Slowly cook, turning occasionally and rearranging slices, until most of the fat has rendered and the slices are visibly browning but not burning.
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7
This should take about ten minutes.
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8
While the prosciutto cooks, heat a medium pot of water over high heat.
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9
Have the cauliflower florets, a colander, and a slotted spoon nearby.
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10
Roughly chop and combine the mint and basil in a bowl.
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11
Set out the peas, Parmesan, and ricotta.
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12
When the prosciutto is done, remove it to a paper towel to drain excess fat.
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13
Add cauliflower to the boiling water and cook for 6 minutes, which will be al dente and slightly softened from its raw state.
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14
Remove it from the water with a slotted spoon to the colander, then rinse with cold water to stop the cooking.
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15
Leave the pot of water on the stoveyoull need it for the sauce.
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16
Heat the oil in the skillet over medium high and add peas once oil is hot.
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17
Cook peas for 3 to 5 minutes, until thawed and warmed.
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18
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.
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19
Stir until combined, warmed, and resembling a thin paste/thick sauce.
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20
Add cauliflower and stir for a few more minutes to coat in the sauce and warm the cauliflower.
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21
If the ricotta is really clumping around the peas, add a little more water a tablespoon at a time to smooth it out.
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22
Turn off heat.
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23
Gently chop or crumble the prosciutto by hand into bite size pieces.
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24
Serve the cauliflower in bowls topped with the reserved herbs, crumbled prosciutto and pine nuts.
