Happy December Everyone!
For this month's Cooking Light Virtual Supper Club, Helene chose the theme Holiday Dinner. There were so many choices of great dishes to bring to this month's Holiday Dinner.
Here is how the menu turned out-
I chose to make Cauliflower "Caviar" as an appetizer for this month. I actually made this for Thanksgiving Dinner last week and it was a huge hit.
It came together easily and was a really nice combination of flavors- the endive has a slightly bitter flavor, but in a good way, that tastes really delicious when combined with the roasted cauliflower, vinegar, fresh parsley, and bacon (I subbed bacon for the prosciutto).
It was a stress free process preparing this appetizer and because of that, I was able to make it in parts, while making other dishes and desserts for Thanksgiving. The ease of this dish is perfect for a holiday dinner. It can also be served at room temperature, which makes it easy to make and carry with you somewhere.
Everyone that tried this little appetizer really enjoyed it. It can be eaten with your fingers and is easy to eat in just a few bites, making it the perfect appetizer. I would definitely make it again!
Make sure you go and check out the other components to this fabulous Cooking Light Holiday Dinner and feel free to add your own dish to the fun, by using the link below.
Recipe for Cauliflower "Caviar" with Frizzled Prosciutto
* I subbed bacon for the prosciutto
* I used red wine vinegar
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