Cauliflower with Balsamic Vinegar

Course : Vegetables
Serves: 6
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2 tablespoons olive oil
1 large cauliflower trimmed and cut into large flowerets
2 cloves garlic -- peeled and minced
5 medium ripe plum tomatoes -- cut into eighths, seeds removed
1/3 cup good balsamic vinegar
1/2 cup defatted chicken broth
1 teaspoon sugar
1 teaspoon anchovy paste
2 ounces turkey bacon -- fried, drained, and crumbled
1 teaspoon salt -- to taste
1 teaspoon freshly ground black pepper -- to taste
3 tablespoons minced fresh Italian parsley

Preparation / Directions:

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.

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  (4 3/4 Stars!)
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