Cauliflower with bacon and tomatoes
4 servings
30 minutes
Cauliflower with bacon and tomatoes is a refined dish of French cuisine, where the tenderness of vegetables harmoniously combines with the rich aroma of smoked meat. Historically, French gastronomy is renowned for its ability to transform simple ingredients into exquisite culinary creations, and this recipe is a vivid example. Cauliflower adds tenderness to the dish, bacon brings spiciness, and tomatoes add juiciness and a slight tang. The sautéed ingredients come together in an appetizing composition, while the final touch—grated cheese and fresh herbs—deepens and enriches the flavor even more. This versatile dish can be served as a standalone meal or as a side dish. It is perfect for a cozy family dinner or a festive table.
1
Wash the cauliflower, divide it into florets, place in boiling salted water, bring to a boil and cook for 6-8 minutes. Drain the cooked cauliflower in a colander.
- Cauliflower: 700 g
- Salt: to taste
2
Slice the onion into half rings. Cut the bacon into thin strips. Cut the tomatoes into wedges.
- Onion: 1 piece
- Bacon: 150 g
- Tomatoes: 3 pieces
3
Melt butter in a pan, add peeled and sliced garlic clove and strips of bacon. Fry the bacon until golden.
- Butter: to taste
- Garlic: 1 clove
- Bacon: 150 g
4
Transfer the fried bacon to a bowl and set aside. In the same skillet where the bacon was fried, sauté the onion until golden.
- Bacon: 150 g
- Onion: 1 piece
5
Add cauliflower, bacon, tomatoes, salt, and pepper to the fried onion.
- Cauliflower: 700 g
- Bacon: 150 g
- Tomatoes: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Mix the vegetables, cover with a lid, and simmer, stirring occasionally, for 7-8 minutes. When serving, sprinkle with chopped parsley and grated cheese.
- Green: to taste
- Cheese: 150 g