Braised Cauliflower with Garlic, Bacon and Scallions

配料

4 to 6 ounces thick-cut bacon, cut crosswise into ½-inch pieces

3 medium garlic cloves, thinly sliced

2- to 2½-pound head cauliflower, trimmed and cut into 1-inch florets

2 cups low-sodium chicken broth

2 tablespoons cornstarch

Kosher salt and ground black pepper

1 bunch scallions, thinly sliced on the diagonal

Optional garnish: Chili oil OR hot sauce

步骤

In a 12-inch skillet, cook the bacon, stirring occasionally, until browned and crisp. Add the garlic and cook, stirring, until lightly browned. Stir in the cauliflower and broth. Cover, bring to a simmer and cook until the florets are tender. In a small bowl, whisk together the cornstarch and 2 tablespoons water. Stir the cornstarch slurry into the cauliflower mixture and cook, stirring, until the sauce returns to a simmer and has thickened. Season with salt and pepper, then stir in the scallions.

备注

Salty, smoky bacon and lightly toasted garlic bring loads of flavor to cauliflower simmered in chicken broth. At the end of cooking, we thicken the broth with a cornstarch slurry to create a velvety sauce. A full bunch of scallions, thinly sliced and stirred in to finish, adds punchy allium flavor.