Ingredients
- 2 tablespoons chopped Pancetta
- 2 tablespoons, divded Extra-Virgin Olive Oil
- 4 cups chopped Cauliflower
- 2 tablespoons water
- 2 teaspoons Red Wine Vinegar
- 1 cup, halved Grape Tomatoes
- 2 tablespoons Fresh Parsley
- 1 tablespoon minced Garlic
- 2 fillets minced (optional) Anchovies
- 1/4 teaspoon Salt
- 1/4 teaspoon Freshly Ground Pepper
Directions
Sauteed Cauliflower & Grape Tomatoes is a really versatile dish that can be made either as a side dish or a main dish. It does call for Pancetta, but that can easily be omitted to make it a vegetarian/vegan dish. You will make this recipe several times for sure and it will become one of our your favorites. You can enjoy it for lunch as a salad with some whole grain bread because it’s so easy to throw together.
Recipe Credit: eatingwell.com
Steps
1 Done | Cook pancetta in a large nonstick skillet over medium heat until it begins to brown for 3 to 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain. |
2 Done | 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. |
3 Done | 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 sauteed cauliflower with the crispy pancetta on top. |
