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Sauteed Cauliflower & Grape Tomatoes

Sauteed Cauliflower & Grape Tomatoes
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This Italian-inspired saute of cauliflower and tomatoes spiked with anchovies, garlic and vinegar pairs well with white fish or roasted chicken.

Prep: 25 minutes | Total Time: 25 minutes
  • 2 tablespoons
    chopped pancetta
  • 2 tablespoons
    extra-virgin olive oil, divided
  • 4 cups
    chopped cauliflower florets, (from 1 medium head)
  • 2 tablespoons
  • 2 teaspoons
    red-wine vinegar
  • 1 cup
    grape tomatoes, halved
  • 2 tablespoons
    chopped fresh parsley
  • 1 tablespoon
    minced garlic
  • anchovy fillets, minced (optional)
  • 1/4 teaspoon
  • 1/4 teaspoon
    freshly ground pepper
  1. 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.
  2. 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.
  3. 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.


Nutritional Information

Makes: 4 servings, about 1 cup each
  • Calories124
  • Fat9 g
    • Saturated fat2 g
  • Cholesterol5 g
  • Carbohydrates8 g
    • Dietary fiber3 g
  • Protein4 g
  • Sodium294 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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