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Braised Cauliflower with Garlic, Bacon and Scallions
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.
ounces thick-cut bacon, cut crosswise into ½-inch pieces
medium garlic cloves, thinly sliced