This is a side-dish, but can also be made in the main dish by adding noodles or rice. Be careful on the amount of salt that is added because bacon can be very salty.

Gallery

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

146 calories; protein 7.8g 16% DV; carbohydrates 15.9g 5% DV; fat 6.7g 10% DV; cholesterol 11.3mg 4% DV; sodium 436.7mg 18% DV. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2012
Delicious cauliflower recipe ! I didn't have anchovy paste so I chopped up 3 anchovy fillets and added them Read More
(4)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/27/2012
Delicious cauliflower recipe ! I didn't have anchovy paste so I chopped up 3 anchovy fillets and added them Read More
(4)
Rating: 5 stars
07/16/2015
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 stirring together the chicken stock, sugar, vinegar and anchovy paste, before adding to the skillet, so there would be a more even distribution. When the cauliflower was tender-crisp, I used a slotted spoon to remove it from the skillet to a bowl. Then, I let the liquid reduce to about one-third, and poured it over the dish. Dee-lish! Thanks for a way to "dress up" cauliflower that doesn't involve cheese or bread crumbs! Read More
(1)
Rating: 5 stars
12/24/2014
awesome...made this for Thanksgiving. I got 2 heads and it was barely enough for 5 people! lol Read More
Advertisement
Rating: 4 stars
01/28/2015
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. Read More
Advertisement