Ingredients35 m servings 146 cals
- 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.
Per Serving: 146 calories; 6.7 g fat; 15.9 g carbohydrates; 7.8 g protein; 11 mg cholesterol; 437 mg sodium. Full nutrition
ReviewsRead all reviews 4
Delicious cauliflower recipe ! I didn't have anchovy paste so I chopped up 3 anchovy fillets and added them
I used all the ingredients, though I made a few changes. Two of my tomatoes had gone bad, so I only used 3, and that was enough for us. I used 4 strips of bacon. One change I would suggest is...
I skipped the anchovy paste (didn't have any), and other than that, followed the recipe. We enjoyed this! Might cut back slightly on the balsamic next time.