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Sauteed Cauliflower & Grape Tomatoes
Sauteed Cauliflower & Grape Tomatoes
7 Reviews
From: EatingWell Magazine, 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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
Preparation
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Active
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Ready In
- 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.
- 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.
- 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 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
- Nutrition Bonus: Vitamin C (100% daily value)
- Carbohydrate Servings: ½
- Exchanges: 1 vegetable, 2 fat
Reviews 7
August 28, 2016
By: Kelli Kimose Griffiths
I couldn't believe how good this was! I used bacon instead of pancetta, because that's what I had, and sprinkled a little parmesan on top. One of my favorite ways to make cauliflower.
December 27, 2011
By: EatingWell User
quick, yummy cauliflower!
I made this recipe for the first time this holiday season to redeem myself from a bad recipe I made earlier. I heard nothing but yums around the table this time! I used bacon instead of pancetta, but had to drain some of the excess bacon fat. I included the anchovies, but would add even more than the suggested amount for more kick. The other reviews for additions to the recipe would be perfect and go well with the flavors. I will definitely do this recipe again!
Pros: quick, easy, yummy, tastes gourmet
November 12, 2010
By: EatingWell User
This recipe was very easy and super yummy! I used turkey bacon instead of pancetta and it turned out really great.
June 30, 2010
By: EatingWell User
This dish is quite tasty. I added a can of cannellini beans at the end of the cooking process to make it a full meal rather than a side dish. Yum!
June 29, 2010
By: EatingWell User
I LOVE this dish. It is a simple and unique way to eat cauliflower
May 15, 2010
By: jordanhorowitz
I added some shrimp to this and it became a complete meal for us.
January 15, 2010
By: donna
Even better cold the next day. I substituted bacon since I had some, but could omit the meat entirely.
