This delicious Italian-inspired recipe works well on its own or when paired with white fish or chicken dishes. This recipe makes 4 servings.

Ingredients:

• 2 tbsp Pancetta, chopped
• 2 tbsp Extra-virgin olive oil
• 4 cups Cauliflower florets, chopped
• 2 tbsp Water
• 2 tsp Red-wine vinegar
• 1 cup Cherry tomatoes, halved
• 2 tbsp Fresh parsley, chopped
• 1 tbsp Garlic, minced
• 2 Anchovy fillets, minced (optional)
• 1/4 tsp Salt
• 1/4 tsp Freshly ground pepper

Method:

1. In a skillet heat the pancetta on a medium heat and brown. Transfer onto paper towels to remove excess oil.
2. Add 1 tbsp of oil to the pan and add the cauliflower. Cover the pan and cook for 4 minutes. Stir occasionally.
3. Add the water and vinegar and cover to cook until nice and tender. All the excess liquid should have also evaporated.
4. Add 1 tbsp oil, all the tomatoes, parsley, garlic, anchovies (if chosen) and salt & pepper.
5. Cook for about 2 minutes until the garlic has softened.
6. Remove from heat and plate up.
7. Top the cauliflower mixture with the crispy pancetta.
8. Enjoy!

Source: Eating well .com