2 small heads cauliflower

2 to 3 ounces thinly sliced Serrano ham, cooked ham, or prosciutto

1 ounce Manchego cheese or Jack cheese, thinly sliced or crumbled

1/4 C. olive oil or cooking oil

2 T. lemon juice

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp. sugar

1/4 tsp. dry mustard

1/4 tsp. freshly ground black pepper

2 T. toasted pine nuts

2 T. capers, drained

 

Remove heavy leaves and tough stems from cauliflower; cut into 4 to 6 wedges each. Place cauliflower in a microwave-safe 3-quart casserole. Add 1/2 C. water. Microcook, covered, on 100 percent power (high) for 7 to 9 minutes or just until tender. Remove with a slotted spoon to serving plates. Top with ham and cheese.  In a screw top jar combine oil, lemon juice, garlic, salt, sugar, mustard, and pepper. Cover and shake well to combine; drizzle over cauliflower, ham, and cheese. Sprinkle with pine nuts and capers.