• 3 tablespoons butter
• 1/2 cup peaches, finely diced
  
• 1/2 medium onion, chopped
  
• 1 chopped garlic clove
• 1 head finely diced cauliflower
  
• 1/4 cup mascarpone or cream cheese
  
• 1/4 cup dry white wine
• 1/4 cup vegetable broth
  
• 1 ounce chopped prosciutto
• 1 tablespoon fresh basil, chopped
  

Directions

• Make the Cauliflower “Rice”. Using a food processor or a grater, grind the cauliflower until it is rice size
  

• Melt 3 tablespoons butter in a large saucepan over medium-high heat. Add finely diced peaches, chopped onion, and 1 chopped garlic clove. Cook for 9-10 minutes, stirring frequently, until liquid is thickened.
  

• Add  finely diced cauliflower, broth and  dry white wine. Cook until it starts to reduce approximately 10 min.
  
• Stir in 1/4 cup mascarpone or cream cheese and 1 ounce. chopped prosciutto; top with fresh basil