“I’m BACK with Bacon!”
I did that sausage casserole because it was too good NOT to pass on but now we’re back to bacon and the recipe I have for you today uses cauliflower which I know a whole lot of you are eating these days. This really is a most delicious and VERY easy recipe. Cauliflower can turn out bland and mushy, but it’s not the vegetable’s fault that most cooks boil the flavor out of it. The best way to cook it is to saute’ or roast it using little or no cooking liquid and allowing its’ natural sugars to caramelize to a nutty brown. YUM. This recipe is a side dish meant to go with chicken or fish or whatever but my Mom can pack away a whole bowl of it as a meal……oh – maybe she wouldn’t want me to tell you all that…..well it’s too late now!
I don’t have a photo of this masterpiece – you’ll just have to imagine what it looks like OR better yet – just make it and see for yourself!
Cauliflower with Bacon, Tomatoes, Olives and Thyme
3 slices thick cut bacon cut into 1/2 inch pieces
1/2 head cauliflower, cored and cut into 1 to 2 inch florets
1/3 cup dry white wine
15 cherry tomatoes, halved
1/3 cup pitted oil-packed kalamata olives
1 large clove garlic finely chopped
1 teaspoon fresh thyme leaves
Freshly ground black pepper
Cook the bacon in a large skillet over medium heat until browned but not yet crisp – 5 or 6 minutes. Leaving the fat in the pan add the cauliflower florets, cover the skillet and cook until it’s likely browned – 5-6 minutes – stirring occasionally.
Add white wine, tomatoes, olives, garlic and thyme. Increase the heat to medium-high, cover the skillet, and let the cauliflower simmer until it’s tender but still firm and the wine has evaporated – about 5 minutes. Season the cauliflower with pepper to taste and serve!
TASTY? Oh yes! Give it a try! See you next week…..