Sautéed Cauliflower (or Romanesco) & Grape Tomatoes

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Ingredients

  • 2 tablespoons chopped pancetta or bacon
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 cups chopped cauliflower or romanesco florets
  • 2 tablespoons water
  • 2 teaspoons red-wine vinegar
  • 1 cup grape or cherry 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

Directions

  1. Cook pancetta or bacon 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.
  2. Add 1 tablespoon oil to the pan. Add cauliflower or romanesco, 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.
  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 or bacon on top.