SAUTéED CAULIFLOWER WITH BACON
An easy recipe with only 7 ingredients like this sautéed cauliflower with bacon is perfect for any busy workday dinner. It's a little spicy, gluten-free and so delicious that you won't want to stop digging in.
Provided by Sharon Chen
Categories Gluten Free
Time 25m
Number Of Ingredients 7
Steps:
- Soak cauliflower florets in salt water. Meanwhile, prepare bacon, ginger, garlic and chili pepper.
- Heat a large skillet over medium-high heat. Once the skillet is hot, add bacon and cook until it starts to sweat, about 3 minutes. Add ginger and stir until the bacon turns dark pink, about 2 minutes.
- Drain the cauliflower and add it to the skillet. Sauté for 1 minute, reduce the heat to medium, cover and cook the cauliflower for 5 minutes.
- Uncover, the cauliflower should be slightly brown by now. Turn the heat back on medium-high. Add garlic and chili pepper. Sauté again until all ingredients are distributed evenly.
- Add coconut aminos and kosher salt. Keep stirring for 30 seconds to allow the flavor to blend in.
- Dish. Season with freshly ground black pepper if desired. Enjoy over rice.
Nutrition Facts : ServingSize 1, Calories 120 calories, Sugar 2.3, Sodium 698.5mg, Fat 8.6g, SaturatedFat 2.9g, Carbohydrate 7.1g, Fiber 1.7g, Protein 4.5g
BRAISED CAULIFLOWER WITH BACON
We saw Lidia Bastianich cook this on CreateTV this morning and had to try it! I had to guess-timate some of the times/amounts, but as she said, "You want to adjust the amounts based on the size of your cauliflower!" Easy and so tasty -- could be either a side dish or an entree.
Provided by lecole54
Categories Pork
Time 1h25m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Remove stem from cauliflower (but you can keep the leaves, if any -- they're delicious!).
- Sauté garlic and bacon in olive oil in a large heavy pot until lightly browned. Add onions and continue to sauté until onions are softened.
- Add cauliflower stem-side down. Pour tomatoes over and season with salt, pepper, and red pepper flakes. Bring to a boil, cover, and simmer on low for about an hour or until done (will depend on size of cauliflower -- mine took about 70 minutes).
- Remove cauliflower, bring sauce to simmer and let reduce for a little while, then pour over cauliflower and serve.
Nutrition Facts : Calories 567, Fat 40.8, SaturatedFat 10.7, Cholesterol 38.6, Sodium 586.1, Carbohydrate 40.3, Fiber 12.4, Sugar 20.2, Protein 17.1
WHOLE POT-ROASTED CAULIFLOWER WITH TOMATOES AND ANCHOVIES
The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook "A Girl and Her Greens" is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London's River Cafe. Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower. Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree. Ms. Bloomfield is unabashedly fussy about every component of her dishes, and inspires us to be equally careful. She gives a $2 can of plum tomatoes the same treatment she'd give an $80 whole lobe of foie gras: Each one must be closely examined, its tough bits trimmed off, and any substandard specimens discarded.
Provided by Julia Moskin
Categories dinner, lunch, roasts, main course, side dish
Time 1h15m
Yield 6 servings as a side dish, 4 as an entree
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and heat to 450 degrees.
- Trim any wilted leaves and brown bits off the cauliflower, but leave healthy leaves. Put the cauliflower on its side on a cutting board. As if coring a tomato, core the base of the cauliflower: insert a small sharp knife about 1 inch into the base of the stem, make a circular cut to loosen the cone-shaped core, then pry it out and discard.
- In a deep, heavy ovenproof pot (with a lid), large enough to hold the whole cauliflower, heat the oil over medium-high heat. Add the cauliflower cored side up; it should sizzle. Brown the exterior, turning it occasionally with tongs for even browning. This should take about 5 minutes; reduce the heat as needed to prevent scorching. Carefully turn over and brown the other side lightly, about 2 minutes.
- Remove the cauliflower to a plate and add garlic, anchovies and rosemary to the pot. Stir until garlic is golden, about 30 seconds. Add tomatoes, white wine, chiles and salt. Stir well and bring to a simmer. Return cauliflower to pot, cored side down. Baste with the tomato liquid and pile some of the solids on top. Simmer, uncovered, 5 minutes to thicken the tomatoes.
- Cover the pot, place in the oven and roast until tender, 30 to 45 minutes; a knife will go into the thick stems with almost no resistance. Check on the tomato sauce every 10 minutes or so; it should be punchy and intense but not too thick, so add a glug of wine if it seems to be getting too dry.
- Transfer the cauliflower head to a serving plate or shallow bowl and cut in half, quarters or thick slices. Spoon on all the tasty stuff left in the pot. Add a drizzle of olive oil and a sprinkle of herbs. Serve immediately or at room temperature, passing salt and red pepper flakes at the table.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 5 grams
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