324. CAULIFLOWER with BACON and MUSHROOMS

4 slices bacon
1 tablespoon butter (or olive oil)
small head cauliflower, cut into small bite-size pieces
8 oz. mushrooms, cut in half, then into thick slices
½ red onion, diced into small pieces
½ cup chopped fresh parsley
salt and pepper to taste

Cut bacon into small crosswise strips, then cook in large frying pan until quite crisp. Pour off most of bacon fat, but don't wipe out pan. (The original recipes leaves all the fat in the pan, but since bacon isn't even officially allowed on The South Beach Diet, I used much less bacon and then left just a tiny bit of the fat for flavor.) Add butter or olive oil, heat for 1 minute, then add cauliflower and mushrooms and cook over very high heat, stirring constantly, for about 5 minutes. Add onions and cook about 2 minutes more, or until veggies seem nearly done and are starting to brown a bit. Add bacon and parsley and cook 2-3 minutes more. Add 1/4 cup water, then scrape pan to get browned bits off and cook until water has evaporated. Season with salt and pepper and serve hot.


courtesy of: Vegetable Love: A Book for Cooks, by Barbara Kafka. New York: Artisan, 2005