Cauliflower with bacon
2 servings
15 minutes
Cauliflower with bacon is a simple yet exquisite dish that combines the tender texture of cauliflower with the savory flavor of smoked meat. This recipe, popular in European cuisine, emerged from the desire to pair healthy vegetables with the rich taste of bacon. The light sweetness of cauliflower is perfectly complemented by salty, crispy bacon, while added garlic gives the dish a special aroma. It works well as a side dish for meat dishes or as a standalone treat. The simplicity of preparation makes this recipe ideal for everyday dinners, while its rich flavor is an excellent option for festive tables.
1
We separate the cabbage head into individual florets and boil for 5 minutes in lightly salted boiling water. We drain in a colander.
- Cauliflower: 1 piece
- Salt: to taste
2
If you find pre-cut bacon for sale — great. If not, cut the bacon into small pieces about 0.5 by 1 cm. Fry the bacon in a pan for about 5 minutes (the main thing is not to overcook it, this is just preliminary frying). No need to add oil, as the fat from the bacon will do its job.
- Smoked bacon: 150 g
3
We add cauliflower to the bacon. At this stage, if you like, you can add finely chopped garlic. Mix everything and fry for another 5 minutes (no need to salt, as there is salt in the smoked bacon, but still adjust to your taste). Everything is ready!
- Cauliflower: 1 piece
- Garlic: 2 cloves
- Salt: to taste
