Start to finish: 30 minutes / Servings: 4 to 6
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.
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
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.
Optional garnish: Chili oil OR hot sauce