Trim away the base of the cauliflower, including any green leaves
Cut the cauliflower in half, then cut the halves into 2
5 cm thick slices
Cut the slices into 2 or 3 bite-size pieces, depending on the size of the slice
Bring a large pot of salted water to the boil
Simmer the cauliflower in the water until nearly tender, 3-5 min
Drain the cauliflower well and pat dry with kitchen paper
In a small bowl, mix the tomato purée with white wine vinegar and black pepper to combine
Spread 1 tsp onto each piece of cauliflower, then sprinkle with 1 tsp of parmesan
Gently wrap a prosciutto slice around each piece of cauliflower, pressing lightly at the end to secure (it should stick well to the tomato-purée mixture)
Heat olive oil in a large frying pan over medium heat
When the oil is hot, add the cauliflower bites and cook until the prosciutto is crisp and golden, 3-4 min per side
Let cool slightly and serve
Enjoy!
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