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.