Cauliflower pan with bacon and cherry tomatoes

Name: Cauliflower pan with bacon and cherry tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small head cauliflower (about 750 g); 7-10 Tbsp Salt; 2 Shallots; 100 g streaky smoked bacon; 200 g cherry tomatoes; 0?$? Branches of rosemary; 2-3 stem(s) Parsley; 1 TABLESPOON Oil; 7-10 Tbsp Pepper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small head cauliflower (about 750 g)
7-10 Tbsp Salt
2 Shallots
100 g streaky smoked bacon
200 g cherry tomatoes
0?$? Branches of rosemary
2-3 stem(s) Parsley
1 TABLESPOON Oil
7-10 Tbsp Pepper

Directions

1
Clean, wash and cut the cauliflower into florets. Blanch the florets in boiling salted water for about 3 minutes, pour into a sieve, rinse cold and drain. Peel and finely dice the shallots.
2
Cut the bacon into strips. Wash the tomatoes. Wash rosemary, dab dry, remove needles from twigs and chop finely. Wash parsley, dab dry and chop leaves finely.
3
Heat the oil in a pan, drain the bacon. Add the shallots and fry for about 2 minutes, remove. Sauté the cauliflower in the bacon fat while turning. Add tomatoes and rosemary and fry for another 5 minutes.
4
Season with salt and pepper, add bacon and shallots again. Sprinkle with parsley.