Cauliflower "Caviar" With Frizzled Prosciutto

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4 cups coarsely chopped cauliflower florets (about 2 pounds)

5 teaspoons olive oil, divided

3/4 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

4 ounces prosciutto, chopped

1 tablespoon minced garlic

1 tablespoon sherry vinegar

1/4 cup chopped fresh parsley

24 belgian endive leaves (about 2 small heads)

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