Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbsp olive oil
1 large head cauliflower -- trimmed and cut
into large flowerets
2 garlic cloves -- peeled and minced
5 ripe plum tomatoes -- cut into eighths,
seeds removed
1/3 cup good balsamic vinegar
1/2 cup defatted chicken broth
1 tsp sugar
1 tsp anchovy paste
2 oz. turkey bacon -- fried, drained, and
crumbled
Salt -- to taste
freshly ground black pepper -- to taste
3 Tbsp. minced fresh Italian parsley
Preparation:
Heat oil in large, nonstick skillet over medium-high heat. Add cauliflower and saute, stirring frequently, until lightly browned, 5 to 7 minutes. Add garlic and tomatoes to cauliflower in skillet and cook a couple more minutes. Stir in balsamic vinegar, chicken broth, sugar, anchovy paste and crumbled turkey bacon. Cover, reduce heat to low, and simmer about 5 minutes or until cauliflower is just tender-crisp Uncover, increase heat again, and cook until liquid has reduced to glaze. Season to taste with salt and pepper. Sprinkle with parsley and serve immediately.
