Cauliflower lovers unite! I'm always looking for ways to dress up my favorite white vegetable.
Here's a quickie, inspired by Southern Italian flavors. A little bacon (or pancetta), some roasted pine nuts, some garlic (of course), oregano, and red pepper flakes, and your cauliflower is ready for a debutante ball. Or a midweek meal. Enjoy!
Cauliflower With Pine Nuts and Bacon
1 cauliflower head, cut into florets (see How to Cut and Core Cauliflower)
1/4 cup pine nuts
1/4 pound bacon or pancetta, cut into batons
4 to 5 garlic cloves, sliced thin
1 to 2 teaspoons dried oregano
1 to 2 teaspoons red pepper flakes
Kosher salt and freshly ground black pepper, to taste
Lemon juice, to taste
Boil the cauliflower in salted water:
Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes. Drain and set aside.
Toast the pine nuts:
While the water is heating, toast the pine nuts in a dry sauté pan until lightly browned. Keep an eye on them, as pine nuts go from toasted to burnt quickly. Set the pine nuts aside when they are toasted.
Fry the bacon:
Add the bacon to the pan and fry gently over medium heat until crispy. Remove the bacon and set aside with the pine nuts.
Sauté the garlic, add the cauliflower, pine nuts, bacon, oregano and red pepper flakes:
Sauté the garlic for 1 minute on medium-high heat then add cauliflower, pine nuts, bacon, oregano and red pepper flakes.
Toss to combine and sauté for 3 to 4 minutes, stirring often. Do not let the garlic burn.
Add the lemon juice, season:
Turn off the heat and add salt and lemon juice to taste.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 3g||10%|
|Total Sugars 2g|
|Vitamin C 43mg||214%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|