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Cauliflower with Balsamic Vinegar

Rated as 4.75 out of 5 Stars

"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."
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Ingredients

35 m servings 146 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Stir tomatoes and garlic into cauliflower mixture, cooking for 2 to 3 minutes. Add chicken stock, balsamic vinegar, sugar, and anchovy paste and mix.
  3. 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


Per Serving: 146 calories; 6.7 g fat; 15.9 g carbohydrates; 7.8 g protein; 11 mg cholesterol; 437 mg sodium. Full nutrition

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Reviews

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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.

awesome...made this for Thanksgiving. I got 2 heads and it was barely enough for 5 people! lol