Sautéed Cauliflower & Grape Tomatoes

4.3 (40)
Sautéed Cauliflower & Grape Tomatoes

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

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

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

Nutrition Per Serving

calories 124
fat 9 g (2 g sat, 5 g mono)
cholesterol 5 mg
carbohydrates 8 g
protein 4 g
fiber 3 g
sodium 294 mg
potassium 411 mg

Nutrition Bonus Vitamin C (90% daily value), Folate (17% dv).

Carbohydrate Serving 1/2

Exchanges 1 vegetable, 2 fat

From EatingWell January/February 2010