Crispy Cauliflower with Flap Steak, a set on Flickr.
~ 1 head of cauliflower cut into small pieces
~ 1-2 strips of thick cut bacon cut into small pieces
~ 2 tbsp each of shallots, kalamata olives, sun dried tomatoes, and pine nuts (all chopped fine except nuts)
~ 1-2 Tbsp balsamic vinegar (to preference)
~ 2 Tbsp olive oil
~ Salt, Pepper, Tony Cachere’s (to taste)
Cook the bacon pieces first until golden brown, remove and place on paper towel while reserving two Tbsp of bacon grease. Cook the cauliflower in the reserved bacon grease covered for 5 minutes adding salt, pepper, and Tony Cachere’s to taste. Stir occasionally. Then add the shallots and pine nuts and cook 5 more minutes uncovered. Cauliflower and pine nuts should be golden brown. Finally, add two Tbsp of olive oil, 1-2 Tbsp balsamic vinegar, sun dried tomatoes, and olives. Serve immediately.