Saturday, September 14, 2013

Roasted Cauliflower with Bacon, Olives and Thyme

What a spectacular Saturday it is today. It's a typical Minnesota day for early fall. The thermometer is at 62ยบ. The sun is out. My son, Sean, is back for his first weekend since starting college at Iowa State. He's loving college and frat life. It's great to see him so happy.

The morning walk around Normandale Lake was simply beautiful. The geese are taking to wing and the lake is starting to fill up with mallards resting on their journey south. The dogs had an extra spring in their step as we passed the joggers who have traded in their tee-shirts for sweats.

Fall is my favorite time of year because of the food transition. The lighter meals of summer fade away and comfort foods start popping up on the menu. In honor of Sean's homecoming, I'm making him one of his favorites tomorrow....pot roast. To go with it, I will be making this Paleo-perfect side dish. This recipe is from the Peter Kaminsky and Marie Rama book, "Bacon Nation" and it serves four.

4 slices of thick-cut bacon, cut into 1/2" pieces
1/2 head of cauliflower, cored and cut into 2-inch florets
1/3 cup dry white wine
15 cherry tomatoes, cut in half
1/3 cup pitted , oil-packed kalamata olives
1 clove garlic, minced
1 teaspoon fresh thyme leaves
1/2 teaspoon fresh ground black pepper


  1. Cook the bacon in a large skillet over medium heat until just browned, but not yet crisp (about 5 minutes). Add the florets and cover skillet. Cook for 6 minutes, stirring occasionally, until cauliflower is browned.
  2. Add all other ingredients to skillet. Increase heat to medium-high and cover skillet.
  3. Cook for 5 minutes, or until cauliflower is tender but firm and all wine has evaporated. Serve.

Wine pairing: Pinot Noir

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