- 2 teaspoons olive oil
- 1/4 pound bacon, diced
- 1 head cauliflower, cut into florets
- 5 plum tomatoes, seeded and cut into eighths
- 2 cloves garlic, minced
- 1/2 cup chicken stock
- 1/3 cup balsamic vinegar
- 1 teaspoon white sugar
- 1 teaspoon anchovy paste
- salt and pepper to taste
- 1 tablespoon chopped fresh flat-leaf parsley
- Heat olive oil in a large skillet over medium-high heat; cook and stir bacon until softened, but not browned, about 3 minutes. Add cauliflower and continue to cook until cauliflower is lightly browned, stirring frequently, 5 to 7 minutes.
- Stir tomatoes and garlic into cauliflower mixture, cooking for 2 to 3 minutes. Add chicken stock, balsamic vinegar, sugar, and anchovy paste and mix.
- Cover skillet and reduce heat to low; simmer until cauliflower is tender, about 5 minutes more. Remove lid and increase heat to medium-high. Continue cooking until liquid is reduced, about 5 minutes. Season with salt and pepper. Sprinkle with parsley to serve.
10/06/2019
recipepes.com
cauliflower with balsamic vinegar, recipe
PT15M
PT1H
5
455 calories
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