Cauliflower and Prosciutto Boats

2 heads cauliflower, cut into florets.  Larger pieces cut in half.
3 ounces prosciutto  - cubed (see photo).  If can't find it cubed, then chopped.  Harris Teeter sells the cubed in their cheese department.
1 tablespoon minced garlic
1 tablespoon white balsamic vinegar
1 tablespoon chopped fresh parsley (optional)
2-3 heads belgium endive, leaves separated
Olive oil
Salt and Pepper

1.  Preheat oven to 400 degrees.
2.  Arrange cauliflower on a rimmed baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast cauliflower 30-40 minutes in the oven, turning once halfway through, until cauliflower is lightly browned.
3.  While the cauliflower is roasting, saute prosciutto in a saute pan 5 minutes, or until crisp.  Add garlic and saute 1 more minute.  Remove from heat.
4.  Transfer browned cauliflower to a large bowl.  Add prosciutto and garlic mixture and mix, roughly mashing larger cauliflower pieces with a fork.
5.  Stir in vinegar, and parsley if you are using.  Check seasoning, prosciutto is salty so might not need additional salt.  Also, you might enjoy more vinegar, so add as desired.
6.  Serve with endive for filling.