Sauteed Cauliflower & Grape Tomatoes

Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2010

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Recipe Summary

total:
25 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Low Carbohydrate
High Fiber
Dairy-Free
Gluten-Free
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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

Serving Size: about 1 cup
Per Serving:
126 calories; protein 3.6g 7% DV; carbohydrates 7.7g 3% DV; exchange other carbs 0.5; dietary fiber 2.7g 11% DV; sugars 3.1g; fat 9.6g 15% DV; saturated fat 2.1g 11% DV; cholesterol 5mg 2% DV; vitamin a iu 469.2IU 9% DV; vitamin c 59.9mg 100% DV; folate 69.5mcg 17% DV; calcium 34.9mg 4% DV; iron 0.7mg 4% DV; magnesium 22mg 8% DV; potassium 429.6mg 12% DV; sodium 296mg 12% DV; thiamin 0.1mg 7% DV.
Exchanges:

1 vegetable, 2 fat

Reviews (7)

Read More Reviews
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Kelli Kimose Griffiths
Rating: 5 stars
08/29/2016
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. Read More
EatingWell User
Rating: 5 stars
12/27/2011
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 Read More
DonnaBCR
Rating: 5 stars
10/30/2011
Even better cold the next day. I substituted bacon since I had some but could omit the meat entirely. Read More
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jordanhorowitz@verizon.net
Rating: 5 stars
10/30/2011
I added some shrimp to this and it became a complete meal for us. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I LOVE this dish. It is a simple and unique way to eat cauliflower Read More
EatingWell User
Rating: 5 stars
10/30/2011
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! Read More
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EatingWell User
Rating: 5 stars
10/29/2011
This recipe was very easy and super yummy! I used turkey bacon instead of pancetta and it turned out really great. Read More
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