Ingredients
4
4 servings
- •3 slices thick-cut bacon, diced
- •1 tablespoon olive oil
- •1 large head cauliflower, cut into bite-size pieces
- •1 teaspoon kosher salt
- •½ teaspoon freshly ground black pepper
- •1 large clove garlic, minced
- •½ cup white wine
- •½ cup Swanson® Chicken Broth
- •¾ teaspoon chopped fresh thyme
Instructions
- Place diced bacon in cold saute pan; turn on heat to medium-high. Cook bacon until fat is rendered and bacon is crispy, about 10 minutes. Remove bacon from pan; drain on paper towels.
- Heat olive oil in the same pan over medium-high heat. Saute cauliflower until it begins to brown, about 10 minutes. Season with salt and pepper. Add garlic and cook until fragrant, about 30 seconds.
- Stir in wine, Swanson® Chicken Broth, and thyme; bring mixture to a boil. Reduce the temperature to medium and continue to simmer, stirring occasionally, until cauliflower begins to soften and liquid has almost completely evaporated, about 12 minutes.
- Stir in the reserved bacon and adjust seasoning to taste. Serve immediately!
Nutritional Facts
Per 4 servings
- Calories: 148
- Carbohydrate: 13g
- Fat: 7g
- Fiber: 5g
- Protein: 7g
- Sugar: 6g
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