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Braised Cauliflower with Garlic, Bacon and Scallions

Braised Cauliflower with Garlic, Bacon and Scallions

By Calvin CoxNovember 14, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

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.

Ingredients
  • 4-6

    ounces thick-cut bacon, cut crosswise into ½-inch pieces

  • 3

    medium garlic cloves, thinly sliced

  • 1

    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

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.

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