This recipe is absolutely packed with flavor. Bacon, tomatoes, garlic, chicken stock, anchovy paste, balsamic vinegar — what’s not to love? The bacon is started in a large skillet and cooked about half way before the cauliflower is added to the pan. Add in the tomatoes and garlic once the bacon is cooked through and the cauliflower is browned. Next come the liquids to stew the cauliflower into tender submission. The final step is to reduce the remaining liquid to concentrate the flavors of the dish. Serve this at your next gathering instead of a starchy dish like potatoes. I promise you won’t miss them at all. So delicious!
CAULIFLOWER WITH BALSAMIC VINEGAR (Serves 4-6)
- 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.
~ from Saveur.com ~