Braised Cauliflower with Bacon
Elevate your side dish game with this flavorful Braised Cauliflower with Bacon recipe, a perfect balance of smoky, savory, and tender goodness. This dish features perfectly cooked cauliflower florets that are braised to fork-tender perfection in aromatic chicken broth, seasoned with garlic, paprika, and a touch of black pepper for a subtle kick. Crispy, golden-brown bacon pieces add an irresistible crunch and a rich, smoky flavor that transforms this humble vegetable into a star dish. Fresh parsley adds a finishing burst of color and brightness, making it as visually appealing as it is delicious. Quick and easy to prepare in just 40 minutes, this hearty yet healthy recipe is ideal as a standalone light meal or a satisfying side dish for roasted meats or grilled entrees. With its crowd-pleasing flavors and simple techniques, this dish is destined to become a weeknight favorite!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 head Cauliflower
- 6 slices Bacon
- 3 cloves Garlic
- 1.5 cups Chicken broth
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 tablespoons Fresh parsley
Instructions
Remove the outer leaves from the cauliflower and cut it into bite-sized florets. Rinse and set aside.
Chop the bacon into small pieces.
Mince the garlic cloves finely.
Heat a large skillet or Dutch oven over medium heat and add the chopped bacon. Cook for 5-7 minutes until the bacon is crispy and the fat is rendered. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the bacon fat in the pan.
Add the olive oil to the pan with the bacon fat. Once hot, add the minced garlic and sauté for 1 minute until fragrant.
Add the cauliflower florets to the pan, tossing to coat them in the garlic and oil mixture. Cook for 3-4 minutes to lightly brown the cauliflower.
Season the cauliflower with salt, black pepper, and paprika, stirring to evenly distribute the spices.
Pour the chicken broth into the pan and bring to a simmer. Reduce the heat to low, cover, and let the cauliflower braise for 12-15 minutes, stirring occasionally, until the florets are tender.
Remove the lid and cook for a few more minutes to allow some of the liquid to reduce, if desired.
Stir the cooked bacon pieces back into the pan and sprinkle the dish with freshly chopped parsley for garnish.
Serve warm as a delicious side dish or a light main course.
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.5 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 801 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
