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Wash cauliflower heads and remove leaves and woody stems. Break each cauliflower heart into 6 to 8 clusters. In 6-quart Dutch oven, cook cauliflower, covered, in a small amount of boiling salted water about 8 to 10 minutes. Drain and transfer to a serving dish.
Meanwhile, combine parsley, walnuts (or almonds), oil, tarragon, garlic and vinegar in a food processor or blender. Cover and pulse several times until smooth.
Drizzle melted butter over cauliflower and sprinkle with prosciutto (or bacon). Pour half of the pesto around the base of the cauliflower and pass the remainder.