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Sautéed Cauliflower & Grape Tomatoes

  • 25minutes

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Source: www.kitchendaily.comReport recipe

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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.

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