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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


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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

about 1 cup
126 calories; protein 3.6g; carbohydrates 7.7g; dietary fiber 2.7g; sugars 3.1g; fat 9.6g; saturated fat 2.1g; cholesterol 5mg; vitamin a iu 469.2IU; vitamin c 59.9mg; folate 69.5mcg; calcium 34.9mg; iron 0.7mg; magnesium 22mg; potassium 429.6mg; sodium 296mg; thiamin 0.1mg.

1 vegetable, 2 fat