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| Cauliflower with Balsamic Vinegar |
"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."
Ingredients :
- 2 teaspoons olive oil
- 1/4 pound bacon, diced
- 1 head cauliflower, cut into florets
- 5 plum tomatoes, seeded and cut into eighths
- 2 cloves garlic, minced
- 1/2 cup chicken stock
- 1/3 cup balsamic vinegar
- 1 teaspoon white sugar
- 1 teaspoon anchovy paste
- salt and pepper to taste
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 35M |
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- 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.
Notes :
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