Sauteed Cauliflower with Bacon
An easy recipe with only 7 ingredients like this sautéed cauliflower with bacon is perfect for any busy workday dinner. It’s a little spicy, gluten-free and so delicious that you won’t want to stop digging in.
What’s the first thing come to your mind when you think about cauliflower? Isn’t it cauliflower rice or cauliflower pizza crust? While people are getting creative with this vegetable that contains very high dietary fiber, we can always cook cauliflower the old-fashion way and do it quick.
Besides the cauliflower gratin, this sautéed cauliflower side dish is my favorite way to make cauliflower. It is simple, quick, and so yummy. The secret is to cook it with bacon.
It starts with cooking a few slices of bacon in a heated sauté pan and let the bacon fat sweat out as the cooking oil for the cauliflower. If you need a bit more oil, add some olive oil before adding other ingredients. Check out the recipe below and see how easy it is to make this sautéed cauliflower.
Sautéed Cauliflower with Bacon
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Gluten Free, Side
- Method: Stove
- Cuisine: Asian
Description
An easy recipe with only 7 ingredients like this sautéed cauliflower with bacon is perfect for any busy workday dinner. It’s a little spicy, gluten-free and so delicious that you won’t want to stop digging in.
Ingredients
- 1 head cauliflower, stems removed and cut into florets
- 3 strips of thick cut bacon, cut into 1-inch squares
- 1 ounce fresh ginger, sliced
- 5 garlic cloves, smashed and roughly chopped
- 1 fresh red chili, sliced or 1 teaspoon red pepper flakes
- 3 tablespoons coconut aminos
- 1/2 teaspoon kosher salt
Instructions
- Soak cauliflower florets in salt water. Meanwhile, prepare bacon, ginger, garlic and chili pepper.
- Heat a large skillet over medium-high heat. Once the skillet is hot, add bacon and cook until it starts to sweat, about 3 minutes. Add ginger and stir until the bacon turns dark pink, about 2 minutes.
- Drain the cauliflower and add it to the skillet. Sauté for 1 minute, reduce the heat to medium, cover and cook the cauliflower for 5 minutes.
- Uncover, the cauliflower should be slightly brown by now. Turn the heat back on medium-high. Add garlic and chili pepper. Sauté again until all ingredients are distributed evenly.
- Add coconut aminos and kosher salt. Keep stirring for 30 seconds to allow the flavor to blend in.
- Dish. Season with freshly ground black pepper if desired. Enjoy over rice.
Notes
Coconut aminos can be substituted with soy sauce. Use 1 tablespoon soy sauce first and add more if desired. Please note that the more soy sauce you use, the darker this sauteed cauliflower will turn. I personally like it bright and tasty. 🙂
Nutrition
- Serving Size: 1
- Calories: 120
- Sugar: 2.3
- Sodium: 698.5mg
- Fat: 8.6g
- Saturated Fat: 2.9g
- Carbohydrates: 7.1g
- Fiber: 1.7g
- Protein: 4.5g
About the Author
Sharon Chen is an Integrative Nutrition Health Coach, an author and a sous vide fanatic who believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she's on a mission to help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.
This is my kind of dish. Anything with bacon is so appetizing for me!