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Sauteed Cauliflower & Tomatoes

March 21, 2019

This is one of my favorite cauliflower recipes.  It softens it up very nicely and packs a lot of good flavor.  Most of the time I do not add the pancetta.

Difficulty: Easy
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Yield: 4 servings
Taste: Good


2 tablespoons chopped pancetta (optional)
2 tablespoons extra-virgin olive oil, divided
4 cups chopped cauliflower florets (from 1 medium head)
2 tablespoons water
2 teaspoons red-wine vinegar
1 cup grape or cherry tomatoes, halved
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper


1) If using pancetta, place 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, 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, salt and pepper. Cook, stirring, until the garlic is soft, about 2 minutes more. Serve the sauteed cauliflower with the crispy pancetta on top.

Serving size: about 1 cup
Per serving: 126 calories; 10 g fat(2 g sat); 3 g fiber; 8 g carbohydrates; 4 g protein; 70 mcg folate; 5 mg cholesterol; 3 g sugars; 0 g added sugars; 469 IU vitamin A; 60 mg vitamin C; 35 mg calcium; 1 mg iron; 296 mg sodium; 430 mg potassium

Source: Eating Well

From → Side Dish

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