, , , , , , , , , , , , , , ,

This cauliflower and tomato dish pairs well with white fish or roasted chicken.


2 tbsp chopped bacon
1 tbsp extra-virgin olive oil
4 cups cauliflower florets, chopped
4 tbsp water
2 tsp sherry vinegar
1 cup cherry tomatoes, halved
2 tbsp chopped fresh parsley
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp freshly ground pepper

Cook bacon in a large cast iron skillet over medium heat until it begins to brown about 3 to 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.

Add cauliflower, cover and cook, stirring occasionally, for 4 minutes uncovered. Add water and vinegar, cover and cook, stirring occasionally, until golden brown and tender and the liquid has evaporated, about 4 minutes.

Add the olive oil, tomatoes, parsley, garlic, salt and pepper. Cook, stirring, until the garlic is soft, about 2 minutes more. Serve the sauteed cauliflower with the crispy bacon on top.