Caulifower with Bacon

[ooops - my content is published in multiple locations and formats. I FORGOT to include this recipe last week. I hope you like it. ]

This recipe actually comes from a regional Chinese cookbook. It's got pleasant, subtle flavor, you can cook the cauliflower to as firm or soft consistency as you care to, and it's quite quick and easy.

3 slices bacon, cut into small pieces
2 garlic cloves, sliced
1 head cauliflower
1/2 C chicken stock

  1. Heat the bacon in a large skillet over medium heat. If you wish, you can cover the pan, though the bacon will not get crispy. That's OK for this recipe, unless you truly prefer crisp. Cook the bacon for 7-8 minutes, then pour off all but 2 tablespoons of the bacon fat.

  2. Alternately, cook the bacon in a 400 degree oven for 10-15 minutes until crispy. Pour about 2 tablespoons of the bacon fat into the skillet and add the crispy bacon at step 5.

  3. Turn the heat up to high, then add the garlic slices and cook for 30 seconds.
    Add the cauliflower and stir to coat, about 1 minute.

  4. Lower the heat to medium and add the chicken stock. Cover and cook for 5-6 minute, or until caulifower texture is to your liking.

  5. Season with S & P.

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