This is a pan-fried cauliflower and tomato side dish with bacon, but it can easily be made into a main dish by adding pasta or rice. No one needs to know you added anchovy paste - your family will just love the savoury, nutty flavour it adds!
3 people made this
2 teaspoons olive oil
100g bacon, diced
1 head cauliflower, cut into florets
5 tomatoes, seeded and cut into eighths
2 cloves garlic, minced
120ml chicken stock
80ml balsamic vinegar
1 teaspoon caster sugar
1 teaspoon anchovy paste
salt and pepper to taste
1 tablespoon freshly chopped flatleaf parsley
Method Prep:15min › Cook:20min › Ready in:35min
Heat olive oil in a large pan over medium-high heat; cook and stir bacon until softened, but not browned, about 3 minutes. Add cauliflower and continue to cook until cauliflower is lightly browned, stirring frequently, about 5 minutes.
Stir tomatoes and garlic into cauliflower mixture, cooking for 2 to 3 minutes. Add chicken stock, balsamic vinegar, sugar and anchovy paste; mix.
Cover pan and reduce heat to low; simmer until cauliflower is tender, about 5 minutes more. Remove lid and increase heat to medium-high. Continue cooking until liquid has reduced, about 5 minutes. Season with salt and pepper. Sprinkle with chopped parsley to serve.