Cauliflower with Prosciutto and Olives

Maybe 4.5

• Serves 3 (or 4 possibly) as a main over pasta; the 6 servings indicated would be as a side.
• The whole recipe was fine in a 3qt crockpot.
• Be careful adding salt. I added a generous pinch at the beginning, because my (homemade) stock is unsalted. But the kalamata olives I used were very salty, so the end dish was saltier than either of us like.
• The cauliflower bits are not submerged in the stock. Best to pile them in a cone so that the ones not in liquid are not touching the sides of the crock, otherwise they get a bit too browned.
• It too a bit longer than 1-1/2 hours to get the cauliflower to the "almost tender" point. This could be because I'm running a 110W/60cycle crock through a transformer on 220W/50cyces and it takes a bit longer to heat up.

We liked this dish, but I'm not sure that it couldn't be done easier on the stovetop. When you're cooking for only 1-1/2 hours, you're losing the crockpot advantage of being able to walk away for a good bit of time. I was making fresh pasta, so it worked kind of okay for me.