I have been looking for ways to incorporate more veggies into my diet and this recipe is the perfect example. This dish is very flavorful with out tasting too healthy. *Sorry about the blurry picture - the steam fogged my camera lense!*
tablespoons chopped pancetta (I left this out to make it healthier)
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
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
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.
Per serving: 124 calories; 9 g fat (2 g sat, 5 g mono); 5 mg cholesterol; 4 g protein; 3 g fiber; 294 mg sodium; 411 mg potassium.
Nutrition Bonus: Vitamin C (90% daily value), Folate (17% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 2 fat
Source: Eating Well