Sautéed Cauliflower & Grape Tomatoes

By January 7, 2012Uncategorized

2 tablespoons chopped pancetta

2 tablespoons extra-virgin olive oil, divided

4 cups cauliflower florets (from 1 medium head)

2 tablespoons water

2 teaspoons red-wine vinegar

1 cup grape tomatoes, halved

2 tablespoons chopped fresh parsley

1 tablespoon minced garlic

2 anchovy fillets, minced (optional)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Cook pancetta in a large nonstick skillet over medium heat until it begins to brown, 3 to 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain. Add 1 tablespoon oil to the pan. Add cauliflower, cover and cook, stirring occasionally, for 4 minutes. Add water and vinegar, cover and cook, stirring occasionally, until golden brown and tender and the liquid has evaporated, about 4 minutes more. Add the remaining 1 tablespoon oil, tomatoes, parsley, garlic, anchovies (if using), salt and pepper. Cook, stirring, until the garlic is soft, about 2 minutes more. Serve the sautéed cauliflower with the crispy pancetta on top. From EatingWell, Jan/Feb 2010.

Terra

Author Terra

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