Cauliflower with pine nuts and bacon
4 servings
20 minutes
This exquisite recipe combines the tenderness of cauliflower, the crispy saltiness of bacon, and the nutty richness of pine nuts. Such a combination offers a rich flavor and texture, making the dish perfect as a standalone or as a side. European cuisine is renowned for its harmonious contrasts, and this recipe is a wonderful testament to that. The slight heat of red pepper and the aroma of oregano highlight the natural sweetness of the cauliflower, while lemon juice adds a subtle tang that refreshes the overall picture. Historically, dishes with cauliflower have been popular in Mediterranean cuisine, where fresh vegetables, nuts, and aromatic spices played a key role. This recipe is a find for those who appreciate simplicity in cooking but want to enjoy refined taste and healthy ingredients.
1
Divide the cabbage into florets and boil in salted boiling water for 5 minutes, drain and dry.
- Cauliflower: 1 head
- Salt: to taste
2
Meanwhile, in a dry and well-heated pan, roast the pine nuts until golden brown. Transfer to a plate.
- Pine nuts: 0.3 glass
3
In the same pan, fry the finely chopped bacon until golden. Transfer to the nuts.
- Bacon: 120 g
4
Fry the thinly sliced garlic in the bacon fat until golden for 1 minute. Then add the cabbage, bacon, nuts, oregano, and red pepper flakes. Mix well and fry for another 3-4 minutes, stirring to prevent the garlic from burning.
- Garlic: 5 clove
- Cauliflower: 1 head
- Bacon: 120 g
- Pine nuts: 0.3 glass
- Dried oregano: 1.5 teaspoon
- Red pepper flakes: 1.5 teaspoon
5
Remove from heat, season with salt, and drizzle with lemon juice.
- Salt: to taste
- Lemon juice: to taste