Ingredients Jump to Instructions ↓

  1. 2 tablespoons chopped pancetta

  2. 2 tablespoons extra-virgin olive oil, divided

  3. 4 cups chopped cauliflower florets (from 1 medium head)

  4. 2 tablespoons water

  5. 2 teaspoons red-wine vinegar

  6. 1 cup grape tomatoes, halved

  7. 2 tablespoons chopped fresh parsley

  8. 1 tablespoon minced garlic

  9. 2 anchovy fillets, minced

  10. 1/4 teaspoon salt

  11. 1/4 teaspoon freshly ground pepper

Instructions Jump to Ingredients ↑

  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. 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 sautéed cauliflower with the crispy pancetta on top.


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