This Italian-inspired saute of cauliflower and tomatoes spiked with anchovies, garlic and vinegar pairs well with white fish or roasted chicken. Source: EatingWell Magazine, January/February 2010

EatingWell Test Kitchen



  • 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.

Nutrition Facts

126 calories; 9.6 g total fat; 2.1 g saturated fat; 5 mg cholesterol; 296 mg sodium. 430 mg potassium; 7.7 g carbohydrates; 2.7 g fiber; 3 g sugar; 3.6 g protein; 469 IU vitamin a iu; 60 mg vitamin c; 70 mcg folate; 35 mg calcium; 1 mg iron; 22 mg magnesium;

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