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Ingredients

• 2 tablespoons chopped pancetta
• 2 tablespoons extra-virgin olive oil, divided
• 4 cups chopped cauliflower florets (from 1 medium head)
• 2 tablespoons water
• 2 teaspoons red-wine vinegar
• 1 cup grape tomatoes, halved
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic
• 2 anchovy fillets, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Description

An Italian Recipe For Sautéed Cauliflower & Grape Tomatoes

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