SAUTEED CAULIFLOWER & GRAPE TOMATOES

WebMD Recipe from EatingWell.com

Total Time: 25 mins

This Italian-inspired saute of cauliflower and tomatoes spiked with anchovies, garlic and vinegar pairs well with white fish or roasted chicken.

Ingredients

• 2 tablespoons chopped pancetta
• 2 tablespoons extra-virgin olive oil, divided
• 4 cups chopped 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

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

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