Cauliflower with Balsamic Vinegar

Ingredients

• 2 teaspoons olive oil
• 1/4 pound bacon, diced
• 1 head cauliflower, cut into florets
• 5 plum tomatoes, seeded and cut into eighths
• 2 cloves garlic, minced
• 1/2 cup chicken stock
• 1/3 cup balsamic vinegar
• 1 teaspoon white sugar
• 1 teaspoon anchovy paste
• Salt and pepper to taste
• 1 tablespoon chopped fresh flat-leaf parsley

Directions

Heat olive oil in a large skillet 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, 5 to 7 minutes.

Stir tomatoes and garlic into cauliflower mixture, cooking for 2 to 3 minutes. Add chicken stock, balsamic vinegar, sugar, and anchovy paste and mix.

Cover skillet 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 is reduced, about 5 minutes. Season with salt and pepper. Sprinkle with parsley to serve.