cauliflower with balsamic vinegar

cauliflower with balsamic vinegar
  • 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


  1. 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.
  2. Stir tomatoes and garlic into cauliflower mixture, cooking for 2 to 3 minutes. Add chicken stock, balsamic vinegar, sugar, and anchovy paste and mix.
  3. 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
cauliflower with balsamic vinegar, recipe PT15M PT1H 5 455 calories

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