I did not mean to go so long without a blog post but sometimes life gets in the way of things we want to do. That is especially true when you are the Mommy of 3 little girls! This past week my husband has been on travel for work, which made my week even more busy that it normally is. So while I had good intentions of posting a few new recipes, I did not have a chance to. Blogging is a fun hobby for me, and I love sharing my recipes for Dairy Free meals, but being a Mom always comes first in my life, so there will definitely be days with no posts. But I do promise to make up for it!
I tried a new recipe this week, one my oldest daughter actually picked out. It was from one of my Eating Well magazines-one of my favorite cooking magazines and websites.
Sauteed Cauliflower & Grape Tomatoes is a really versatile dish that can be made either as a side dish or a main dish. It does call for Pancetta, but that can easily be omitted to make it a vegetarian/vegan dish. We served it with egg noodles from Trader Joes and it was a perfect, filling meal after a busy day!
2 tablespoons chopped pancetta (optional if you want to make this vegetarian)
2 tablespoons Extra Virgin Olive Oil- divided
4 cups chopped cauliflower florets- I just used a whole head of cauliflower.
2 tablespoons of water
2 tablespoons red wine vinegar
1 cup grape tomatoes- although I added more because I love tomatoes!
2 tablespoons fresh chopped parsley
1 tablespoon minced garlic
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 anchovy fillets, minced (optional- I did not use them since I don't like anchovies)
**I also added fresh peas from our CSA to it for some extra veggies.
1. (If not using meat omit this step)Cook the pancetta in a large nonstick skillet over medium heat until it begins to brown- 3-5 minutes. ** They didn't have pancetta at Trader Joes the day I went, so I got prosciutto and used that instead.You could also use bacon- I think that would work very well with this dish.**. Transfer the cooked meat to a paper towel lined plate.
2.Add 1 tablespoon of oil to the pan. Add the cauliflower, cover and cook, stirring occasionally, for about 4 minutes. Add water and vinegar, cover and cook stirring occasionally, until golden brown and tender. The liquid should also evaporate- if it does so too quickly you can add a bit more water.
3. Add the other tablespoon of oil, tomatoes, parsley, garlic, anchovies (if using them), salt and pepper.
Cook until the garlic is soft- about 2 minutes. If using the meat, you can serve it on top of the cauliflower.
Served with the egg noodles it was a filling meal that even my kids loved!
Recipe from: http://www.eatingwell.com/recipes/italian_cauliflower_tomatoes.html