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    Sauteed Cauliflower & Grape Tomatoes

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


    • 2 tablespoons chopped pancetta
    • 2 tablespoons extra-virgin olive oil, divided
    • 4 cups chopped cauliflower florets, (from 1 medium head)
    • 2 tablespoons water
    • 2 teaspoons red-wine vinegar
    • 1 cup grape tomatoes, halved
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon minced garlic
    • 2 anchovy fillets, minced (optional)
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground pepper


    Step 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.
    Step 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.
    Step 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.

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