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Sautéed Cauliflower & Grape Tomatoes

http://www.eatingwell.com/recipes/italian_cauliflower_tomatoes.html

From EatingWell:  January/February 2010

This Italian-inspired saute of cauliflower and tomatoes spiked with anchovies, garlic and vinegar pairs well with white fish or roasted chicken.

4 servings, about 1 cup each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 2 tablespoons chopped pancetta
• 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 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

Preparation

1. Cook pancetta 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, 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 on top.

Nutrition

Per serving : 124 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 5 mg Cholesterol; 8 g Carbohydrates; 4 g Protein; 3 g Fiber; 294 mg Sodium; 411 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 2 fat